Delicious Tuna Mushroom Noodle Casserole
Creamy, comforting, and packed with flavor, this Delicious Tuna Mushroom Noodle Casserole is the ultimate weeknight dinner! Featuring tender egg noodles, flaky tuna, and earthy white mushrooms in a velvety cheddar cheese sauce, this dish is as satisfying as it is easy to make. Frozen peas add a pop of color and sweetness, while a golden breadcrumb and Parmesan topping brings the perfect crunch. Ready in just 45 minutes, it's an effortless meal that the whole family will love. The recipe uses pantry staples like canned tuna and frozen vegetables, making it convenient and budget-friendly. Serve this savory casserole fresh from the oven and watch it disappear! Keywords: tuna noodle casserole, easy dinner idea, creamy casserole recipe, quick comfort food, family-friendly meal.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp butter
- 1 medium yellow onion, diced
- 8 oz white mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken or vegetable broth
- 2 cups shredded cheddar cheese
- 2 5-oz cans canned tuna, drained and flaked
- 1 cup frozen peas
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 2-3 minutes until it starts to soften.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are browned and tender.
Sprinkle the flour over the cooked onions and mushrooms and stir to coat evenly, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk and chicken (or vegetable) broth, whisking constantly to avoid lumps. Cook for 3-5 minutes until the mixture thickens.
Remove the skillet from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
Gently fold in the drained tuna, frozen peas, salt, and black pepper, combining everything thoroughly.
In a large mixing bowl, combine the cooked noodles and the tuna-mushroom mixture. Pour this into the prepared casserole dish and spread it evenly.
In a small bowl, mix the breadcrumbs, Parmesan cheese, and remaining 1/2 cup of cheddar cheese. Sprinkle this over the top of the casserole.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are bubbling.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 7736 mg | 336% | |
| Total Carbohydrate | 254.1 g | 92% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 51.8 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 2865 mg | 220% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2406 mg | 51% | |
*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.
