Recipe: Updated Tuna Noodle Casserole

Serves 4 to 6.

Note: Orecchiette (the ear-shaped pasta) are particularly good in this dish, as they offer nooks where peas can nestle. But any short noodle will do, including penne, shells and egg noodles. Use the water in the can that the tuna was packed in, for extra flavor. Same with the celery leaves and parsley stems; don't throw them away. If you stuff stale bread in the freezer, fresh breadcrumbs are moments away; just whirl them in a food processor. Dry crusts may not process as finely, but consider that a bonus: Those buttery chunks add texture to the casserole. From Jo Marshall.

• 8 oz orecchiette or other short noodle (see Note)

• 1 stick butter (8 tbsp., divided), plus more for buttering dish

• 1 large onion, chopped

• 2 ribs celery, thinly sliced, leaves included (see Note)

• 1 red bell pepper, chopped

• 1/4 c. flour

• 3 (5 oz.) cans tuna in water, reserving water (see Note)

• 1 to 1 1/2 c. chicken broth

• 1 c. milk

• 1 c. frozen peas, thawed

• 1 1/2 c. shredded Colby Jack or other melting cheese, or more to taste

• Juice of 1/2 lemon, or more to taste

• Salt and pepper, to taste

• Dried dill or thyme, to taste, if desired

• 1 c. coarse homemade breadcrumbs or panko breadcrumbs

Preheat oven to 375 degrees.

Boil pasta, then drain.

Meanwhile, melt 4 tablespoons of butter in a large skillet. Add onion and celery and sauté until tender. Add bell pepper and mushrooms, and sauté until mushrooms have given up most of their liquid.

Stir in flour and cook, stirring, until the flour just begins to turn color. (If it seems overly dry, add another tablespoon of butter.)

Drain tuna water into a measuring cup, adding enough chicken broth to make 1½ cups. Stir tuna water/broth into the skillet to make a roux. Add milk and cook, stirring, until sauce is slightly thickened.

Melt the remaining 4 tablespoons of butter and stir in the breadcrumbs. Sprinkle the buttered crumbs over the top of casserole, and bake 25 to 30 minutes, until bubbling and nicely browned.

Nutrition information per each of 6 servings:

Calories600Fat27 gSodium1,020 mg

Carbohydrates51 gSaturated fat16 gCalcium330 mg

Protein39 gCholesterol110 mgDietary fiber4 g