Tuna Casserole
User Reviews
4.8
Tuna Casserole
Description
The Tuna Casserole recipe features cooked egg noodles mixed into a creamy sauce prepared by sweating finely minced onions in butter, then forming a roux with flour. Vegetable broth and milk are whisked in and brought to a boil, then sherry, mushrooms, and petite peas are simmered until the sauce thickens. Seasoned with salt and black pepper, the sauce is finished by stirring in drained canned tuna and sharp cheddar cheese until melted. Once combined evenly with the noodles, the mixture is transferred to a casserole dish. The top is sprinkled with grated Parmesan cheese and seasoned breadcrumbs before baking until bubbly and golden. The dish provides layers of tender pasta, umami mushrooms, sweet peas, and flaky tuna, with a creamy texture balanced by a crispy topping.
This casserole suits a comforting dinner when you want a warm baked meal that can be prepared ahead and heated through. It pairs well with a fresh green salad or steamed vegetables to complement the rich sauce. It can feed several people, making it convenient for family meals or leftovers.
Ingredients
- 6 ounces egg noodles
- 1 tbsp butter
- 1 onion minced fine, medium
- 3 tbsp flour (or gluten free flour)
- 1 3/4 cups vegetable broth (or chicken broth)
- 1 cup milk 1% fat
- 1 ounce sherry (optional)
- 10 ounces baby bella mushroom sliced
- 1 cup petite peas frozen
- 2 oz cans tuna I used albacore, in water, drained
- 1 teaspoon kosher salt (and black pepper to taste)
- 4 ounces sharp cheddar cheese such as Cabot, 50% reduced fat
- 2 tbsp Parmesan Cheese (grated)
- 2 tbsp seasoned breadcrumbs
- parsley chopped for garnish, fresh
Instructions
- Preheat oven to 375F. Lightly spray 9 x 12 casserole with cooking spray.
- Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
- Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
- Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
- Slowly whisk in the broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
- When boiling, add sherry, mushrooms and petite peas, add salt and black pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
- Add drained tuna, stirring another minute.
- Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
- Pour into casserole and sprinkle the top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
- Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Serving | 1/6th of casserole | |
| Calories | 318kcal | 16% |
| Carbohydrates | 34.3g | 11% |
| Protein | 27.3g | 55% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 660mg | 28% |
| Fiber | 3.6g | 14% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
