Tuna Noodle Casserole

5 from 1 vote

Enjoy a trip down memory lane with our Classic Tuna Noodle Casserole recipe, offering creamy, cheesy comfort in every bite. Perfect for weeknight dinners or potlucks, this delicious, easy-to-make dish is sure to please the entire family

Prep Time5

Cook Time26

Total Time31

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 838kcal

Author: Kita Roberts

Ingredients

2 slices white bread ripped into chunks
3 tbsp unsalted butter
10 oz white mushrooms cleaned and sliced thin
1 medium onion minced
salt and pepper
3 1/2 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 tbsp 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