gimmesomeoven4.8
Lightened-Up Tuna Casserole
This lightened-up tuna casserole recipe is tossed with a creamy garlic-herb sauce, lots of veggies, tender egg noodles and a crispy Panko topping.
👥 3 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●strainer
📝 Preparation Steps
1
Heat water for noodles. Bring a large stockpot of salted water to a boil.
2
Toast the breadcrumbs.* Heat the breadcrumbs in a large sauté pan over medium-high heat. Once the bottom layer of the breadcrumbs begin to turn golden, give the pan a good stir (or a good shake) to toss. Continue cooking for 1-2 more minutes, tossing regularly, until the breadcrumbs are more or less evenly golden. Transfer the breadcrumbs to a clean bowl and set aside. Wipe down the pan with a clean cloth and return it to the heat.
3
Sauté veggies. Add butter and cook until melted. Add mushrooms, carrots, onions and sauté for ⏱️ 6-8 minutes, stirring occasionally, until the onion is softened and the mushrooms are browned. Add garlic and sauté for ⏱️ 1 minute, stirring frequently. Add flour and sauté for ⏱️ 1 minute, stirring frequently so that it is well combined.
butter2 tablespoons(4 ounces) grated sharp white cheddar cheese1 cupmedium carrots (diced)2garlic (minced)3 cloves
4
Make the sauce. Add the stock and stir to combine. Add the milk, Italian seasoning, salt, pepper, peas and stir to combine. Continue cooking until the sauce nearly reaches a simmer, then reduce heat to low. Meanwhile…
Italian seasoning (homemade or store-bought)2 teaspoons(4 ounces) grated sharp white cheddar cheese1 cup
5
Cook the noodles. Around the same time that you add the stock to the sauce, add the noodles to the boiling water and cook until just barely al dente. Use a spider strainer to drain and transfer the noodles directly to the mushroom sauce. (Or if your sauté pan is not large enough to hold everything, you can drain the noodles completely and then combine the noodles and sauce in the stockpot that you used to cook the noodles.)
6
Mix the casserole. Add the veggie sauce mixture to the noodles, along with the tuna and cheddar cheese. Toss gently until combined and the cheese has melted.
tuna (drained)3 (5-ounce) cans(4 ounces) grated sharp white cheddar cheese1 cup
7
Serve. Serve the pasta warm, sprinkled with toasted breadcrumbs, a pinch of herbs, and garnished with a lemon wedge for squeezing. Enjoy!
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