Tuna Noodle Casserole

This Tuna Noodle Casserole is perfect for those busy nights or when you want some comfort food.

We don’t skimp on flavor with fresh mushrooms and a pile of bright green peas. The best part is the easy clean up.


– white bread ripped into chunks –  unsalted butter – white mushrooms  – medium onion minced – salt and pepper – low-sodium chicken broth – heavy cream – wide egg noodles – canned water packed solid white tuna

Preheat the oven to 475 degrees F. In the bowl of your food processor, pulse the butter until it turns into coarse crumbs.

Heat a large skillet over medium high heat and melt 1 tbs butter, swirling to coat the pan.

Add the bread crumbs and cook until golden brown, stirring often, about 3 to 4 minutes. Transfer to a bowl and set aside.

Wipe the skillet clean and melt the remaining butter. Add the mushrooms and, onions and season with salt.

Remove from heat and add in the tuna, peas, Parmesan, and parsley. Sprinkle the breadcrumbs over top in a single layer and bake for about 8 minutes.

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