Tuna Casserole Renaissance of
Rediscover comfort food with a modern twist in "Tuna Casserole Renaissance of," a creamy, cheesy baked delight that’s perfect for weeknight dinners or potlucks. This updated take on the classic tuna casserole combines tender egg noodles, hearty chunks of canned tuna, and a velvety homemade cheddar cheese sauce infused with sautéed onions, garlic, peas, carrots, and button mushrooms. A golden panko-Parmesan crust infused with fresh parsley adds the perfect crunch, while simple pantry staples like milk, chicken broth, and flour bring it all together. Ready in under an hour, this family-friendly dish serves up rich flavors, nostalgic vibes, and a touch of elegance with every bite. Bake, serve, and savor the renaissance of a beloved classic! Keywords: tuna casserole, comfort food recipes, cheesy casseroles, family dinner ideas, classic tuna recipes.
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Recipe Information
Ingredients
- 12 oz egg noodles
- 4 tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups frozen peas and carrots mix
- 8 oz white button mushrooms, sliced
- 10 oz canned tuna, drained
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 0.25 cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with butter or cooking spray.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1 minute.
Stir in the peas and carrots mix, followed by the sliced mushrooms. Cook for 5-6 minutes until the vegetables are tender and any liquid from the mushrooms has evaporated.
Lower the heat and stir in the flour, cooking for 1 minute to form a roux. Gradually pour in the milk and chicken broth while whisking to avoid lumps. Simmer the sauce for 3-4 minutes until thickened.
Remove the skillet from the heat, and stir in 1 1/2 cups of the shredded cheddar cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked noodles, drained tuna, and the vegetable-cheese sauce. Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil, remaining tablespoon of melted butter, grated parmesan cheese, and chopped parsley. Sprinkle this mixture over the casserole.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 463 mg | 36% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 621 mg | 13% | |
*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.
