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Tuna-Noodle Casserole with Cauliflower
Ingredients
- 4 tablespoons unsalted butter, plus more for dish
- 8 ounces pappardelle or other similar wide noodles
- Coarse salt and freshly ground pepper
- 1 pound cauliflower, broken into 1-inch florets (about 4 cups)
- 1 medium yellow onion, finely chopped (about 1 1/4 cups)
- 2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
- 5 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cans (5 ounces each) solid tuna in water, drained and flaked
- 1/2 teaspoon hot sauce, such as Tabasco
- 1/4 cup lightly packed fresh flat-leaf parsley leaves
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