|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 62g||22%|
|Dietary Fiber 6g||22%|
|*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.
- 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)
- 1 1/2 cups soft fresh bread crumbs *
- 2 tablespoons butter (melted)
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray.
Cook the noodles in boiling salted water following package directions.
Drain in a colander and rinse under hot water.
Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter.
Cook the sliced mushrooms until golden brown and tender.
Then stir in the flour. Cook, stirring, for about 1 to 2 minutes.
Gradually add the milk and continue to cook, stirring, until thickened.
Stir in the mayonnaise, frozen peas, tuna, and drained pimiento. Bring to a simmer and continue cooking, stirring, for 1 minute longer.
Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
Turn into the prepared baking dish.
In a small bowl, combine the bread crumbs with melted butter.
Sprinkle over the casserole.
Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
Serve and enjoy!
- 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.
- 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.