Awesome Tuna And Noodle Casserole
"I think you could very easily double the amount of noodles and tuna and have 2 casseroles,one to freeze for later, because this is some work with no canned soup."
Original is 8 servings
Ingredients
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- Vegetable
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- White Sauce
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- Topping
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Nutritional
- Serving Size: 1 (253.5 g)
- Calories 353
- Total Fat - 16.2 g
- Saturated Fat - 7.7 g
- Cholesterol - 61.2 mg
- Sodium - 996.6 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 3.6 g
- Sugars - 4.7 g
- Protein - 17.4 g
- Calcium - 238.9 mg
- Iron - 2.2 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
In pan 1, cook noodles until dente and drain.
Step 3
Meanwhile, in pan 2, saute celery and onions in butter.
Step 4
Add mushrooms and cook down a bit.
Step 5
Add soy sauce and sherry.
Step 6
Cook down until it's a thicken sauce.
Step 7
Meanwhile, in pan 3, heat butter in stockpot (everything is going to wind up here).
Step 8
Add flour and pepper, cook but don't brown.
Step 9
Add broth and whisk.
Step 10
Add milk and whisk.
Step 11
Add tuna, oil and peas.
Step 12
Cook until thickened.
Step 13
Add veggies, noodles, cheese and lemon juice.
Step 14
Stir gently.
Step 15
Pour into casserole.
Step 16
Top with bread crumbs and drizzle oil over top.
Step 17
Bake 30 minutes at 350 degrees Fahrenheit until topping browned and hot and bubbly.
Tips
No special items needed.
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