Monday, February 21, 2011

Tuna Noodle Casserole

Source:, with a few modifications
Serves: 6 large servings, 8 smaller servings

  • 1 tsp butter
  • 1 medium onion, chopped
  • 3 tbsp flour
  • 1.5 c. chicken broth
  • 1.5 c. skim milk
  • 1.5 c. frozen peas
  • 1 pkg baby bella mushrooms, chopped
  • 2 can of tuna, packed in water, drained
  • 1 tbsp dry mustard
  • salt & lots of black pepper
  • 1.5 c. shredded old cheddar (the older and sharper the better!)
  • 4 c. whole wheat yolkless egg noodles
  • Toppings: 1/4 c. grated parmesan cheese, paprika, bread crumbs


  1. Boil the egg noodles until around 2 mins from done.
  2. In a dutch oven or large sauce pan, melt butter and cook onion until softened.
  3. Add the flour and coat onions, stiring continuously for about 1 min.
  4. Add the chicken broth and whisk in. Add the milk. Boil for 3 mins.
  5. Add the peas and mushrooms. Simmer for 7 mins until sauce starts to thicken slightly.
  6. Add the tuna, salt and pepper and dry mustard. Cook for 1 min, to heat tuna.
  7. Sprinkle in the shredded cheese 1/4 c. at a time, stirring continuously to melt cheese into the sauce.
  8. Stir in the egg noodles.
  9. Pour into a greased rectangular baking dish, like a lasagna pan. Top with parmesan cheese, paprika and bread crumbs. Bake at 350 for 20-30 mins.


I served this with a side of asparagus, sauteed in evoo, s&p and garlic. We really enjoyed it as a nice, comfortable meal. It didn't have crazy ground-breaking flavors or anything, but it was a light version of an old favorite. Definitely beat boxed tuna helper!

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