Description
Classic creamy tuna noodle casserole with mushrooms, peas, and a golden Parmesan-breadcrumb topping , baked to comfort-food perfection.
Ingredients
Scale
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- 1 yellow onion, finely diced (250g, about 2 cups)
- 8 oz. mushrooms, cleaned and sliced (preferably cremini mushrooms, firm and unbruised)
- ½ cup frozen peas (70g), no need to thaw
- 8 oz. wide egg noodles (uncooked)
- 12 oz. chunk light tuna (drained well)
- 4 Tbsp butter (divided)
- 1 tsp salt (divided)
- ¼ tsp freshly cracked black pepper
- 2 Tbsp all-purpose flour (20g)
- 2 cups whole milk
- 1 cup vegetable or chicken broth
- 4 oz. cream cheese
- 2 Tbsp breadcrumbs (25g)
- 2 Tbsp Parmesan cheese, grated (20g)
- Additional butter for sautéing
- Optional: garlic powder, Worcestershire sauce, mayonnaise (for deeper flavor and creaminess as per preference)
Instructions
- Step 1: Heat 2 Tbsp butter in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and aromatic. This typically takes about 5 minutes and forms the flavorful base for the casserole.
- Step 2: Add the sliced mushrooms to the skillet with the onions. Sauté until the mushrooms are tender and slightly browned, about 7-8 minutes. Proper browning deepens the flavor and improves texture.
- Step 3: In a separate bowl, whisk together the all-purpose flour, whole milk, and vegetable or chicken broth until smooth. Pour this mixture into the skillet with the onions and mushrooms. Cook over medium heat, whisking continuously to prevent lumps, until the sauce thickens and becomes creamy, about 5-7 minutes.
- Step 4: Stir in the drained chunk light tuna and frozen peas directly into the sauce. Mix thoroughly to evenly distribute the protein and vegetables throughout the creamy base. Season with half the salt and black pepper, reserving the rest for the noodles.
- Step 5: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for 7-9 minutes until al dente; noodles should be tender but still firm to avoid mushiness after baking. Drain noodles. If noodles stick, rinse with cold water for one minute and drain again.
- Step 6: In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Mix until crumbly. This crumbly topping will create a crunchy, golden browned crust when baked.
- Step 7: In a baking dish, layer the cooked noodles first, then pour the tuna and vegetable sauce over the top. Use a spatula to scrape down the bowl and spread all remaining sauce to ensure no flavorful bits are wasted.
- Step 8: Sprinkle the breadcrumb and Parmesan mixture evenly over the top of the casserole. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole is bubbly and the topping turns a golden brown color. If the topping is not browning adequately, increase the oven temperature by 25°F for the last 10 minutes of baking.
- Step 9: Remove the casserole from the oven and let it rest for a few minutes to set. This resting period helps the casserole hold its shape for easier serving. Garnish with fresh parsley or extra Parmesan if desired before serving.
Notes
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- Room Temperature: Store in an airtight container, keeping away from heat and direct sunlight for up to 2 days.
- Refrigeration: Place in an airtight container and store inside the refrigerator for up to 5 days. Cover tightly to prevent drying out.
- Freezing: Wrap the casserole tightly in plastic wrap and then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the sauce thickens too much, whisk in ¼ cup of chicken broth gradually after 10 minutes of cooking until desired consistency is reached.
- For pasta that sticks, rinsing cooked noodles with cold water for 1 minute helps separate them before layering.
- If sauce tastes too salty, add 1 tablespoon of sugar and stir continuously for 5 minutes to balance flavors.
- To avoid overly vigorous bubbling during baking, reduce oven temperature by 25°F and cover the casserole with foil after 15 minutes of baking to retain moisture.
- Ensure sautéed mushrooms are browned to deepen flavor, and onions cooked until translucent for the best aromatic base.
- Reheat covered casserole in an oven preheated to 350°F (175°C) for 20-25 minutes or until warmed through.
- For microwave reheating, cover and heat on medium power for 3-5 minutes, stirring halfway to ensure even warmth.
- Serve alongside a green salad dressed with a light vinaigrette or steamed broccoli for added nutrition and freshness.
- Garlic breadsticks or roasted asparagus pair well, contrasting the creamy texture of the casserole.
- Garnish with a sprinkle of fresh parsley or grated Parmesan cheese for a fresh aromatic finish.
- Add a drizzle of sriracha or hot sauce for a touch of heat suited to personal taste.
- Substitute wide egg noodles with gluten-free pasta to accommodate gluten sensitivity.
- Swap chicken broth for vegetable broth for a vegetarian adaptation, confirming all ingredients align with the dietary needs.
- Add chopped spinach or artichokes to increase vegetable content and nutritional value.
- Use half-and-half instead of whole milk for a richer, creamier sauce but adjust cooking time as the sauce will thicken faster.
- Wide egg noodles hold sauce better; cook just until al dente to prevent sogginess.
- Chunk light tuna in water is preferred for mild flavor; drain thoroughly to avoid extra moisture.
- Cremini mushrooms give an earthy flavor with good texture; thin slices help even cooking.
- Use frozen peas directly from the bag without thawing for convenience and brightness in color.
- Freshly grated Parmesan improves topping browning and flavor compared to pre-shredded varieties containing anti-caking agents.
- Whole milk provides creamy texture; half-and-half can be used with adjustments for thickness.
- Mayonnaise and Worcestershire sauce can be added to the sauce for creaminess and depth but are optional.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg