Tuna Noodle Casserole
This tuna noodle casserole is a family favorite that is filled with thick noodles, vegetables and tender chunks of tuna fish. All baked together in one pan in 30 minutes!
Servings: 8 People
Equipment
- https://amzn.to/2XcycxM
Ingredients
- 12 ounce wide egg noodles
- 1 Tablespoon Olive Oil
- 1 small onion diced
- 1 cup celery diced
- 1 cup mushrooms sliced
- 2 Tablespoons butter
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 2 cups whole milk
- salt and pepper
- 2 6 ounce cans tuna fish I used white albacore
- 1 cup frozen peas thawed
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan
- 1/2 cup Italian breadcrumbs
- 1/4 cup butter melted
Instructions
- Preheat oven to 375 degrees. In a large pot boil the pasta according to package directions and drain and rinse. In a medium skillet over medium high heat add the olive oil, onion, and celery. Sauté for 2-3 minutes until almost tender. Add in the mushrooms and continue to sauté until tender. Add to a large bowl.
- Add the butter to the skillet and whisk the flour until golden. Slowly whisk in the chicken broth and milk. Let simmer until thickened.
- In the large bowl add the pasta, tuna, peas, and cheese. Mix together. Spread evenly in a 9x13 inch casserole dish. In a small bowl combine parmesan, breadcrumbs, and butter. Sprinkle on top of casserole.
- Bake for 25-30 minutes or until bubble and golden brown on top.
Nutrition
Calories: 460kcal | Carbohydrates: 46g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 94mg | Sodium: 578mg | Potassium: 413mg | Fiber: 3g | Sugar: 6g | Vitamin A: 787IU | Vitamin C: 11mg | Calcium: 272mg | Iron: 2mg
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