Tuna Noodle Casserole
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 1.3 cups each
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Calories
432 kcal
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Course
Main Course, Dinner
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Cuisine
American
Tuna Noodle Casserole
Description
The Tuna Noodle Casserole starts by sautéing diced onions and sliced mushrooms in butter until softened, enhancing their flavor and integrating a savory backbone. A roux made by melting butter and whisking in flour thickens the creamy base when combined with milk, broth, and cream cheese. The cream cheese melts smoothly, creating a rich and velvety sauce gently simmered to thicken properly.
Frozen peas provide a touch of sweetness and color, balanced by tender egg noodles that carry the sauce throughout the casserole. Chunk light tuna folded in adds mild seafood flavor and protein. The dish finishes with a topping of Parmesan cheese mixed with breadcrumbs, which crisps lightly upon baking or broiling, adding texture contrast.
This casserole is suited for homestyle dinners where a warm, filling one-dish meal is desired. It pairs well with a green salad or steamed vegetables for a balanced meal.
Ingredients
- 1 yellow onion $0.32, diced
- 4 Tbsp butter $0.44, divided
- 8 oz. mushrooms $1.69, sliced
- 3/4 tsp salt $0.04, divided
- 1/4 tsp black pepper $0.02
- 2 Tbsp all-purpose flour $0.02
- 2 cups milk $0.40, whole
- 1 cup vegetable broth $0.13, or chicken broth
- 4 oz. cream cheese $0.75
- 1/2 cup peas $0.25, frozen
- 8 oz. egg noodles $0.70, wide
- 2 Tbsp breadcrumbs $0.08
- 2 Tbsp Parmesan Cheese $0.22, grated
- 12 oz. light tuna $1.79, chunk, drained
Instructions
- Finely dice the onion and add it to a skillet with 1 Tbsp butter. Sauté the onion over medium heat until softened.
- While the onion is cooking, slice the mushrooms. Add them to the skillet with the onion and ¼ tsp each of salt and pepper. Continue sautéing over medium heat until the mushrooms have softened. Remove the mushrooms and onions from the skillet and set aside.
- Add the flour and an additional 2 Tbsp butter to the skillet. Cook and whisk over medium heat as the butter melts. Continue whisking as the butter and flour bubbles and foams for about one minute.
- Add the milk, broth, and cream cheese to the skillet. Whisk to combine with the butter and flour mixture. Continue cooking over medium, whisking until the cream cheese has fully melted in and the sauce begins to simmer, at which point it will thicken.
- Add the frozen peas and the cooked mushrooms and onions back to the sauce. Stir to combine, then season with more salt and pepper (about ½ tsp salt and another pinch of pepper). Set the sauce aside.
- Begin to preheat the oven to 350ºF. Bring a large pot of water to a boil for the noodles. Once boiling, add the egg noodles and boil for about 7 minutes, or just until tender. Drain the noodles in a colander.
- While the noodles are boiling, prepare the breadcrumb topping. Melt 1 Tbsp butter, then stir in the breadcrumbs and Parmesan.
- Combine the creamy mushroom sauce, cooked and drained noodles, and drained tuna.
- Transfer the casserole mixture to a 3 quart casserole dish, then top with the breadcrumb topping.
- Bake the casserole for about 25 minutes or until heated through and golden brown on top. Serve hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.3 cups each
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1.3cups | |
| Calories | 432kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Sodium | 811mg | 34% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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