Nutritional Guidelines (per serving) | |
---|---|
685 | Calories |
36g | Fat |
62g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 Servings | |
Amount per serving | |
Calories | 685 |
% Daily Value* | |
Total Fat 36g | 46% |
Saturated Fat 12g | 62% |
Cholesterol 70mg | 23% |
Sodium 1181mg | 51% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 6g | 22% |
Protein 28g | |
Calcium 179mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This classic tuna casserole is a classic mixture of tuna, noodles, and a flavorful homemade sauce–no soup! We used frozen thawed peas in this dish, but feel free to use lightly cooked frozen mixed vegetables or a blend of peas and carrots. If you aren't a fan of mushrooms, leave them out, or sauté some onions or celery to replace them.
To serve, complement this creamy casserole with a tossed salad or fresh sliced tomatoes and cucumbers.
Ingredients
- 8 ounces broad egg noodles
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas (thawed)
- 2 cans (5 to 6 ounces each) tuna (drained and flaked)
- 2 to 3 tablespoons chopped pimiento (drained)
- Topping:
- 1 1/2 cups soft fresh bread crumbs *
- 2 tablespoons butter (melted)
Steps to Make It
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Gather the ingredients.
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Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
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Cook the noodles in boiling salted water following package directions.
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Drain in a colander and rinse under hot water.
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Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
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Cook the sliced mushrooms until golden brown and tender.
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Then stir in the flour. Cook, stirring, for about 1 to 2 minutes.
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Gradually add the milk and continue to cook, stirring, until thickened.
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Stir in the mayonnaise, frozen peas, tuna, and drained pimiento. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
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Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
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Turn into the prepared baking dish.
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In a small bowl, combine the bread crumbs with melted butter.
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Sprinkle over the casserole.
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Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
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Serve and enjoy!
Tips
- As loaf bread becomes stale, tear it into pieces and process in a food processor until finely ground. Freeze the crumbs in a food storage bag and use as needed for casseroles or other dishes calling for bread crumbs, like meatloaf.
- For toasted breadcrumbs, spread the crumbs out on a rimmed baking sheet and bake in a preheated 325 F (165 C/Gas 3) oven for about 12 to 14 minutes, until browned and crunchy.
Recipe Variations
- Substitute French fried onion rings or potato chips for the buttered breadcrumb topping.
- Instead of mushrooms, sauté 1/2 cup of thinly sliced celery or a combination of celery with 1/4 cup of chopped onion.
- Add 1 cup of shredded cheese to the thickened sauce before you add the mayonnaise.