Classic Tuna Casserole
Servings: 6 -8 servings
Ingredients
- 6 oz egg noodles cooked al dente
- 5 Tb butter divided
- 1 onion finely diced
- 1 ½ c fresh mushrooms sliced
- 2 Tb cognac or white wine
- ¼ c flour
- 1 c milk
- 2 c chicken broth
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 Tb soy sauce
- 11 oz chuck light tuna
- 1 c frozen peas
- 2 c shredded cheddar cheese
- 1 c panko bread crumbs
Instructions
- To begin, cook the egg noodles al dente according to package directions.
- Preheat your oven to 375 degrees.
- Meanwhile, finely dice your onion.
- Sauté it in a skillet with a tablespoon of the butter. Cook these over medium heat until the onions are tender.
- Add in the sliced mushrooms. Let those cook for 2 minutes.
- Add in two tablespoons of cognac and let that cook for a minute. Turn off the heat.
- In a saucepan, melt 3 tablespoons of the butter. Add in the flour and whisk it smooth. Let it cook for just a minute and let it get bubbly. Whisk in the milk and chicken broth. Add in the black pepper, salt, and soy sauce. Stirring continually, bring this to a gently boil and let it thicken. After it has boiled for one minute, turn off the heat.
- Add in your mushroom & onion mixture. Stir it together.
- In a mixing bowl, combine the cooked noodles and sauce. Add in the tuna and frozen peas. Stir these all together and spread it into a greased, 2-quart casserole dish.
- In a bowl, combine the panko bread crumbs, shredded cheddar cheese, and remaining 1 tablespoon of butter, melted. Stir it until the butter is incorporated throughout the crumbs. Spread the mixture over the top of the casserole.
- Bake for 30 minutes or until the crumb topping is golden brown.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/classic-tuna-casserole/Nutrition
Serving: 1c | Calories: 571kcal | Carbohydrates: 37g | Protein: 40g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1392mg | Fiber: 4g | Sugar: 5g
