Tuna Noodle Casserole
This tuna noodle casserole bakes tuna, egg noodles, frozen peas, and cheddar cheese in a delicious creamy mushroom sauce.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 20
Carbs 46
Protein 27
Yield 8
Ingredients
- 12 oz. egg noodles
- 1 tablespoon olive oil
- 8 oz. sliced white mushrooms
- ½ large yellow onion diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2.5 cups 2% milk
- 12 oz. canned albacore tuna
- 10 oz. frozen peas
- 1.5 cups shredded cheddar cheese*
- 1 cups French’s crispy fried onions ~ 3 oz.
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. About 10 minutes. Set aside.
- Preheat the oven to 350℉ and spray a 9x13-inch baking dish with cooking spray. Set aside.
- Heat a large pan over medium/high heat. Add the olive oil. When it becomes fragrant, add the mushrooms and onions. Cook until the mushrooms shrink and the onions are soft and translucent. About 5 minutes.
- Next, add the butter and flour. The roux will create a paste that will cover the onions and mushrooms. Stir and cook for 1 minute. Whisk the milk into the pan and scrape the sides and the bottom to get all of the roux mixed in. Stir in the tuna and peas. Then fold in the noodles.
- Transfer to the baking dish, top with the cheddar cheese, and then the fried onions. Bake for 20 minutes uncovered.
- Serve immediately.
Tips & Notes
- Option to use 8 oz. Velveeta cheese chopped into cubes here.*
- We used egg noodles in this recipe, but any chunky noodle can be used.
Nutrition Facts
Calories: 472kcal | Carbohydrates: 46g | Protein: 27g | Fat: 20g | Fiber: 4g | Sugar: 8g