|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||56%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 100g||36%|
|Dietary Fiber 7g||25%|
|*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 tuna noodle casserole is classic comfort food. Adding a little mayonnaise in the sauce flavors this version, along with some chopped pimiento and mushrooms.
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 tablespoons butter (divided)
- 1 (7-ounce) can tuna (undrained, flaked)
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1 (4-ounce) can sliced mushrooms (drained)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 tablespoon chopped pimiento
- 8 ounces noodles (cooked and drained)
- 1 cup soft bread crumbs
Heat the oven to 350 F (180 C/Gas 4). Butter a 2-quart baking dish.
In a large skillet or saute pan, melt 2 tablespoons of butter; saute the onion and celery until the onion is translucent. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento.
In the prepared casserole, combine the hot cooked noodles and the tuna mixture.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.
Top the casserole with the buttered bread crumbs.
Bake the casserole for 25 to 30 minutes, or until the topping is lightly browned and the filling is hot and bubbling around the edges.
- If you like peas in your tuna casserole, add about 1 cup of frozen thawed peas to the mixture.