Tuna Noodle Casserole
A comforting and creamy tuna noodle casserole with a cheesy breadcrumb topping.
Equipment
- Baking Dish
- Skillet
Ingredients
Casserole Base
- 8 oz egg noodles see notes
- 1 tbsp unsalted butter
- 1 small onion diced
- 8 oz cremini or baby bella mushrooms sliced
- 1 tsp dried thyme
- 3 tbsp whole wheat flour see notes
- 2 cups low sodium chicken broth
- 2 cups skim milk
- 1.5 cups frozen peas thawed
- 2 (5 oz) cans tuna drained and flaked
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup grated Parmesan cheese
Topping
- 1 cup shredded white cheddar cheese
- 1/3 cup breadcrumbs
- 1.5 tbsp unsalted butter cubed
Instructions
- Preheat oven to 375°F. Grease a 2-quart baking dish and set aside.
- Cook noodles until al dente, then drain and set aside.
- Melt butter in a large skillet. Add onions, mushrooms, and thyme. Season with salt and pepper. Cook for 6-7 minutes until tender.
- Stir in flour and cook for 1 minute.
- Slowly add broth, stirring well. Bring to a boil.
- Add milk and simmer for 7-8 minutes until slightly thickened.
- Stir in peas, pasta, tuna, salt, pepper, and Parmesan. Mix well and transfer to baking dish.
- Top with cheddar, breadcrumbs, and cubed butter.
- Bake for 20-25 minutes until golden and bubbly. Let rest for 5-10 minutes before serving.
Notes
See notes for substitutions and make-ahead tips.