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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)
Course
Main Course
Cuisine
American
Prep Time
5
minutes
Cook Time
26
minutes
Total Time
31
minutes
Servings
4
Servings
Calories
838
kcal
Author
Kita Roberts
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:
838
kcal
|
Carbohydrates:
61
g
|
Protein:
48
g
|
Fat:
44
g
|
Saturated Fat:
25
g
|
Cholesterol:
209
mg
|
Sodium:
869
mg
|
Potassium:
972
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1845
IU
|
Vitamin C:
20.9
mg
|
Calcium:
409
mg
|
Iron:
4.1
mg