
Comfort food
Tuna Noodle Casserole
Creamy noodles, tuna and peas under a crisp crust.
The weeknight casserole, rebuilt from scratch: a quick white sauce instead of canned soup, real mushrooms, and a toasty panko-Parmesan top. Three cans of tuna make it properly filling. Most of the time is in the oven.
Ingredients
For 4 portions.
Noodles
- 8 oz egg noodles
Sauce
- 1 tablespoon unsalted butter
- 8 oz cremini mushrooms, sliced
- 1 yellow onion, diced
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- 1 cup low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 4 oz reduced-fat cheddar, shredded
- 1/2 cup plain nonfat Greek yogurt
Filling
- 3 (5 oz) cans tuna in water, drained
- 1 1/2 cups frozen peas
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- cooking spray
Method
Heat the oven to 375°F. Boil the noodles for 6 minutes, 2 minutes short of done, and drain.
Meanwhile, melt the butter in a large pan and cook the mushrooms and onion 6 minutes. Stir in the flour for 1 minute, then whisk in the milk and broth and simmer 3 minutes until thickened.
The rest of the method is in Short Order Pro
2 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Undercook the noodles by 2 minutes; they finish in the oven.
- Drain the tuna well so the sauce stays creamy, not watery.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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