Zesty Lemon-Dill Tuna Casserole

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Welcome to the world of comfort food with a twist! This Zesty Lemon-Dill Tuna Casserole combines classic flavors with a refreshing tang, making it a delightful dish for any occasion. It's a perfect marriage of creamy, zesty, and savory — a must-try for a cozy night in.

Ingredients for Zesty Lemon-Dill Tuna Casserole

The star of this dish is, of course, tuna. Opt for canned tuna in water for a lighter taste. Mushrooms add an earthy depth, while the red bell pepper contributes a sweet crunch. Onion and garlic are essential for that aromatic base, and frozen peas bring a pop of color and sweetness. The butter and flour create a smooth roux, helping to thicken the milk into a creamy sauce. Sour cream adds richness, and lemon juice brings that refreshing zing. Don't forget the fresh dill — it’s the herbal note that ties everything together. We use egg noodles for their hearty texture, and cheddar cheese for a melty topping. Finally, breadcrumbs give a satisfying crunch on top.

Tips & Tricks

  • Use freshly squeezed lemon juice for the best flavor — bottled juice can be too acidic.
  • If you prefer a thicker sauce, let the roux cook a minute longer before adding the milk.
  • For a crunchy topping, use Panko breadcrumbs instead of regular ones.

Serving Suggestions

Pair this casserole with a crisp green salad dressed in a light vinaigrette to complement the rich flavors. A side of roasted asparagus or steamed green beans also makes for a delightful addition. If you’re feeling indulgent, a glass of chilled white wine pairs beautifully with the lemon and dill notes.

Frequently Asked Questions

Can I use fresh tuna instead of canned?
Yes, you can use cooked and flaked fresh tuna if you prefer. Just ensure it's cooked through before adding to the casserole.
Can I make this casserole ahead of time?
Absolutely! Prepare everything up to the baking step, cover, and refrigerate for up to a day. Bake just before serving.
What can I substitute for dill?
If you're not a fan of dill, try using parsley or chives for a different flavor profile.

Zesty Lemon-Dill Tuna Casserole Recipe Walkthrough

First, you’ll want to get your oven preheating to 350°F (175°C) so it's ready for baking. While that warms up, cook your egg noodles following the package instructions and set them aside once they're perfectly al dente.

In a large skillet, melt butter over medium heat. Once it's bubbling, toss in the onions, garlic, mushrooms, and bell pepper. Let them sauté for about five minutes until they're just tender and fragrant. Sprinkle in the flour and stir continuously for about a minute to form a paste — this is your roux, which will thicken the sauce.

Slowly whisk in the milk, and keep stirring until the sauce thickens, which should take around three minutes. Stir in the sour cream, lemon juice, and dill, and season with salt and pepper to taste.

Next, add the tuna, peas, and cooked noodles to the sauce, mixing everything together until well combined. Transfer this delightful mixture into a greased 9x13 inch baking dish, spreading it out evenly.

Top your casserole with a generous layer of shredded cheddar cheese and sprinkle breadcrumbs over the top. Pop it in the preheated oven and let it bake for 25-30 minutes, until the top is golden brown and bubbly. Serve it warm and enjoy every zesty bite!

Why You'll Love This Recipe

  • Bright and refreshing lemon-dill flavor for a unique take on traditional tuna casserole.
  • Simple, wholesome ingredients you likely already have in your pantry.
  • Perfectly creamy yet light, making it an ideal meal for any season.
  • Versatile enough to customize with your favorite veggies or cheeses.

Ingredients

2 cans (5 oz each) of tuna in water, drained
1 cup of sliced mushrooms
1/2 cup of chopped red bell pepper
1/2 cup of chopped onion
3 cloves of garlic, minced
1 cup of frozen peas
1/4 cup of butter
1/4 cup of all-purpose flour
2 cups of milk
1/2 cup of sour cream
1/4 cup of lemon juice
2 tbsp of fresh dill, chopped
8 oz of egg noodles
1 cup of shredded cheddar cheese
Salt and pepper to taste
1/2 cup of breadcrumbs

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the egg noodles according to the package instructions and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onions, garlic, mushrooms, and bell pepper, and sauté until the vegetables are tender, about 5 minutes.
4. Sprinkle in the flour and stir for 1 minute until it forms a paste.
5. Gradually whisk in the milk, continuing to stir until the sauce thickens, around 3 minutes.
6. Stir in the sour cream, lemon juice, dill, salt, and pepper.
7. Add the tuna, peas, and cooked noodles to the sauce, mixing until well combined.
8. Transfer the mixture to a greased 9x13 inch baking dish.
9. Top with shredded cheese and breadcrumbs.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
11. Serve warm and enjoy.

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