Grown Up Tuna Now Crab Casserole
Elevate your comfort food game with this luxurious Grown Up Tuna Now Crab Casserole, a seafood twist on the classic tuna noodle bake. Perfectly cooked egg noodles are smothered in a creamy, wine-infused sauce made from heavy cream, chicken or seafood stock, and a touch of Dijon mustard, then loaded with sweet lump crab meat and a pop of peas for vibrant flavor. A crunchy panko breadcrumb topping, lightly toasted in olive oil, adds irresistible texture to every bite. This casserole comes together in under an hour, making it an elegant yet easy-to-make dish that’s perfect for family dinners or casual entertaining. Bursting with rich flavors and a golden, bubbly finish, it's a one-pan wonder you'll want to make on repeat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz egg noodles
- 3 tbsp butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup dry white wine
- 1 cup chicken or seafood stock
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 cup grated Parmesan cheese
- 1 lb lump crab meat
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the dry white wine, followed by the chicken or seafood stock, making sure the mixture is smooth and free of lumps. Stir in the heavy cream and Dijon mustard, allowing the mixture to simmer for 2-3 minutes until thickened.
Remove the saucepan from heat and stir in the Parmesan cheese until melted. Season the sauce with salt and black pepper.
In a large mixing bowl, combine the cooked egg noodles, crab meat, frozen peas, and chopped parsley. Pour the sauce over the mixture and gently toss until everything is evenly coated.
Transfer the noodle mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow the casserole to cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 758 mg | 252% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 21.3 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1397 mg | 107% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2642 mg | 56% | |
*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.
