Description
A warm, creamy casserole that balances tender noodles and flaky tuna, perfect for chilly evenings and cozy gatherings.
Ingredients
- 12 oz egg noodles
- 3 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup Greek yogurt or sour cream
- 2 (5 oz) cans tuna in water, drained and flaked
- 1 1/2 cups frozen peas and carrots, thawed
- 1 1/2 cups shredded cheddar or Monterey Jack
- Salt and pepper to taste
- 1 cup panko breadcrumbs or crushed crackers
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish. Cook egg noodles in salted boiling water for 1–2 minutes less than package directions; drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion until translucent (4–5 minutes), then add garlic and mushrooms and cook until softened.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in broth, then milk until smooth. Simmer until the sauce thickens (about 3–4 minutes).
- Remove skillet from heat and stir in Greek yogurt or sour cream, shredded cheese, tuna, and thawed peas and carrots. Season with salt and pepper.
- Fold cooked noodles into the sauce and pour the mixture into the prepared casserole dish. Sprinkle panko breadcrumbs evenly over the top.
- Bake uncovered for 20–25 minutes until bubbly and golden. If you like extra browning, broil for 1–2 minutes—watch carefully.
- Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley.
Notes
To avoid soggy noodles, undercook them slightly before baking. For added flavor, consider squeezing lemon juice or adding Dijon mustard to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American