Main Dishesbluejeanchef5.0
Tuna Noodle Casserole
Sometimes it's nice to take an old classic recipe from your childhood and make an adult version. This rendition of Tuna Noodle Casserole doesn't use a can of soup, but makes it entirely from scratch - and it's easier than you think!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- whisk
- casserole dish
📝 Preparation Steps
1
Pre-heat the oven to 350ºF.
2
Pre-heat a large sauté pan over medium-high heat. Add the butter and sauté the onion and celery until they start to become tender – about ⏱️ 5 minutes. Add the mushrooms and thyme and continue to cook until the mushrooms are tender.
onion (finely chopped)1
3
Add the flour and stir for a minute or two. Add the sherry (if using) and then whisk in the milk and chicken stock. Bring the mixture to a boil to thicken. Season with salt, pepper and nutmeg and set the sauce aside.
flour2 tablespoonsdry sherry2 tablespoonsmilk1 cupchicken stock1 cup
4
Bring a large stockpot of salted water to a boil. Cook the egg noodles according to the package directions, draining them a minute or two before they are perfectly cooked.
5
Combine the sauce, pasta, peas and tuna together and transfer to a 2-quart casserole dish. Sprinkle the Cheddar cheese over the top of the casserole and top with breadcrumbs and Parmesan. Transfer the casserole dish to the oven and bake for 25 to ⏱️ 30 minutes, or until the casserole is warmed through and the breadcrumbs on top have browned.
Nutrition Facts
calories
533 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
462 mg
protein Content
31 g
trans Fat Content
1 g
cholesterol Content
95 mg
carbohydrate Content
68 g
saturated Fat Content
8 g
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