Description
A comforting tuna noodle casserole that comes together in about 30 minutes, perfect for a quick and easy weeknight dinner.
Ingredients
Scale
- 8 ounces broad egg noodles
- 4 tbsp unsalted butter
- 8 ounces mushrooms (sliced)
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas (thawed)
- 2 (5- to 6-ounce) cans of tuna in water (drained and flaked)
- 2 to 3 tbsp coarsely chopped pimientos (drained)
- 1 cup breadcrumbs (soft, fresh)
- 2 tbsp unsalted butter (melted)
- 1/4 tsp fine salt
- 1 tbsp finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 350°F (180°C). Boil salted water and cook the noodles for 7-8 minutes until al dente, then drain and rinse.
- Melt 4 tablespoons of butter in a saucepan over medium heat and sauté the mushrooms for 5-6 minutes until golden brown.
- Sprinkle 3 tablespoons of flour over the mushrooms and cook for 1-2 minutes.
- Gradually whisk in 2 1/2 cups of milk and stir until the sauce thickens (3-4 minutes).
- Stir in 1/2 cup of mayonnaise, 1 1/2 cups peas, drained tuna, and pimientos. Season and simmer for 1 minute.
- Add the cooked noodles to the sauce and combine well. Transfer to a buttered 2-quart baking dish.
- Mix breadcrumbs, 2 tablespoons melted butter, and salt in a bowl, then sprinkle over the casserole.
- Bake for 25 minutes or until bubbly and browned. Garnish with parsley if desired.
Notes
Serve with a green salad or garlic bread. Store leftovers in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg