Tuna Casserole
This classic Tuna Casserole is loaded with a homemade cream sauce and tender noodles. A comforting dish that's loved by kids and adults alike!
Servings: 12 people
Calories: 318kcal
Equipment
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion diced
- 2 stalks celery diced
- 2 carrots diced
- 4 cloves garlic minced
- salt and pepper to taste
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1/4 cup apple cider vinegar
- 1 (16 oz) package baby bella mushrooms sliced
- 1 (12 oz) package egg noodles cooked al dente according to package directions
- 1 cup frozen green peas
- 2 (5 oz cans) tuna drained
- 1 (8 oz) block cheddar cheese shredded
- 1 cup panko
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 425 degrees F and grease a 9x13 inch baking dish with cooking spray. Set aside.
- Melt butter in a large, straight-edged sauté pan or stockpot.
- Add in onion, celery, carrots, garlic, salt, and pepper. Cook until the veggies are tender.
- Sprinkle on flour and cook for 1 minute, stirring the whole time.
- Slowly whisk in chicken broth, milk, and vinegar.
- Bring to a simmer.
- Once simmering, stir in mushrooms and simmer for another 5 minutes or until the mixture starts to thicken.
- Remove from heat and stir in noodles, peas, tuna, and cheddar cheese.
- Pour into prepared pan and sprinkle with panko and parmesan.
- Spray with cooking spray then bake for 15-20 minutes in preheated oven or until cheese is bubbly.
- Let sit for about 10 minutes then serve and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Video
Nutrition
Serving: 1person | Calories: 318kcal | Carbohydrates: 34g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 517mg | Potassium: 507mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2182IU | Vitamin C: 10mg | Calcium: 252mg | Iron: 2mg