Delicious Tuna Mushroom Casserole
Dive into comforting, home-cooked flavor with this Delicious Tuna Mushroom Casserole! Featuring tender egg noodles, hearty chunks of tuna, and a velvety, homemade mushroom sauce, this classic casserole is elevated with fresh garlic, sautéed onions, and a savory blend of Parmesan and cheddar cheeses. Topped with golden, crispy panko breadcrumbs, each bite offers a perfect mix of creamy and crunchy textures. Packed with protein and veggies, including bursts of sweet peas, this easy-to-make dish is the ultimate family-friendly dinner option. Ready in under an hour and perfect for leftovers, this casserole will soon become a weeknight favorite.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 2 tbsp butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz white or cremini mushrooms, sliced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2 5-oz cans canned tuna (in water), drained
- 1 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the egg noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, until the mushrooms are tender and their liquid has evaporated.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the milk and chicken or vegetable broth, stirring constantly to create a smooth sauce. Bring to a gentle simmer and cook until the sauce has thickened, about 3-5 minutes.
Stir in the grated Parmesan cheese and season with salt and black pepper. Remove the skillet from heat.
In a large mixing bowl, combine the cooked noodles, creamy sauce, drained tuna, frozen peas, and 1 cup of shredded cheddar cheese. Mix well to evenly distribute the ingredients.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Allow the casserole to cool slightly for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 491 mg | 38% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
