Updated Skillet Tuna Noodle Casserole

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 30 minutes

12 ounces whole wheat, curly wide noodles, cooked al dente
6 tablespoons butter, reserve 2 tablespoons for topping
3 tablespoons unbleached all-purpose flour
2 cups half and half
1 teaspoon course salt
½ teaspoon coarse ground black pepper
¼ teaspoon ground nutmeg
1 (3.5-ounce) jar sun-dried tomatoes packed in oil, drained. 2 tablespoons oil reserved for sautéing
½ medium white onion, peeled and chopped, about ½ cup
2 medium celery ribs, sliced, about ½ cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 whole marinated roasted red pepper, diced, about ½ cup
1 (7-ounce) can artichoke hearts, chopped
1 (7-ounce) package tuna
2 tablespoons chopped fresh dill
¼ cup grated Parmesan cheese
¼ cup Panko bread crumbs

Heat 4 tablespoons butter in a saucepan over medium heat. Stir in the flour and cook until smooth and bubbling, about 5 minutes. Pour in the half and half. Season with salt, pepper and nutmeg. Stir until the sauce thickens, about 5 to 10 minutes. Set aside.

Heat a large, non-stick skillet over medium heat. Pour in the sundried tomatoes with 2 tablespoons of the oil. Add the onion, celery and garlic and cook until soft, about 5 minutes. Toss in the artichoke hearts, red pepper and tuna.

Add the cooked noodles to the skillet. Pour in the sauce and stir. Preheat the oven to the broil setting. Melt the remaining 2 tablespoon of butter and combine with the Parmesan cheese and Panko bread crumbs. Crumble the topping over the tuna casserole. Place the skillet in the oven and broil until the topping is golden.