Tuna Noodle Casserole
This Tuna Noodle Casserole is perfect for those busy nights or when you want some comfort food. (Great substitute for Hamburger Helper)
Servings 4 Servings
Calories 838kcal
Ingredients
- 2 slices white bread ripped into chunks
- 3 tablespoon unsalted butter
- 10 oz white mushrooms cleaned and sliced thin
- 1 medium onion minced
- salt and pepper
- 3 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz wide egg noodles
- 12 oz canned water packed solid white tuna drained well
- 1 cup frozen peas
- 1 cup freshly grated Parmesan cheese
- 2 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 475 degrees F.
- In the bowl of your food processor, pulse the butter until 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.
- Cook for 7 to 10 minutes, until the mushrooms release their water and are brown.
- Add the broth and cream. Stir in the noodles. Adjust the heat to a simmer and cook, stirring often, until the noodles are tender, about 8 minutes.
- Remove from heat and add in the tuna, peas, Parmesan, and parsley. Season with salt and pepper.
- Sprinkle the breadcrumbs over top in a single layer and bake in the preheated oven until topping is crisped, about 8 minutes.
Notes
Cook's Country Skillet Suppers 2011
Nutrition
Calories: 838kcal | Carbohydrates: 61g | Protein: 48g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 209mg | Sodium: 869mg | Potassium: 972mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 20.9mg | Calcium: 409mg | Iron: 4.1mg