Classic Tuna Noodle Casserole Recipe
- cook TIME 45 mins
- prep TIME 15 mins
- total TIME 1 hr
Ingredients (24)
- Cream of Mushroom
- 6 oz brown mushrooms
- 1/2 tbsp olive oil
- 0.5 oz unsalted butter
- 2 oz onions
- 3 tbsp garlic
- 2 tbsp all-purpose flour
- 1/4 cup heavy cream
- 1/6 cup white wine
- 1 1/2 cup unsalted chicken broth
- 1 tsp fresh thyme
- 1/4 tsp black pepper
- 1/4 tsp salt
- Casserole
- 6 oz unsalted light tuna
- 5 oz dry egg noodles
- 4 oz frozen peas thawed
- 1/4 cup whole milk
- 1/2 tsp brown gravy mix
- 1/4 tsp black pepper
- 1/4 cup parsley
- Crumbly Topping
- 2 tbsp breadcrumbs
- 1 tbsp unsalted butter melted
INSTRUCTIONS
Add 1/2 tbsp olive oil to a pan, and 0.5 oz butter in it over low heat. Stir in 2 oz onions and 3 tbsp garlic, and cook for about 2 minutes.
Add 6 oz mushrooms and stir for another 4 minutes on medium heat. Add 2 tbsp flour and stir for another minute. If it’s too dry, add about 1-2 tbsps of the chicken stock to avoid burning.
Add 1/6 cup wine, 1 1/2 cup chicken broth, 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 11 minutes over medium heat.
Add 1/4 cup heavy cream and turn off the stove. Stir well.
Preheat the oven to 450°F.
Bring a pot of water to boil and cook 5 oz egg noodles for 2 minutes. Drain.
In a large baking dish, combine cooked noodles, 6 oz tuna, 4 oz peas, 1/4 cup milk, 1/2 tsp gravy mix, 1/4 tsp pepper, 1/4 cup parsley and the homemade cream of mushroom soup.
Mix 2 tbsp bread crumbs and 1 tbsp melted butter in a small bowl until lumps form. Sprinkle the mixture on top of the casserole.
Put the casserole on a baking tray and bake it in the preheated oven for 15 minutes. Meanwhile, you can make the salad and blend the smoothie.
Serve.