Egg Noodle and Tuna Casserole
Votes: 14
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This delicious, hearty noodle and tuna casserole in a velvety creamy sauce is made entirely in one pot, including the noodles themselves. It also includes mushrooms, green peas, and grated cheddar. The ingredients require no pre-cooking and are layered in the pan as is, then topped with a creamy sauce, and baked until the noodles and mushrooms are tender. It's quick and easy to make, requiring minimal mess. You'll love the combination of noodles, mushrooms, tuna, and gooey cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (340 g) of wide egg noodles
- 2 x 140g cans of white longfin tuna, drained and finely chopped
- 2.5 cups lightly salted chicken broth
- 3/4 cup heavy cream
- 0.5 cup sour cream
- 110 g cream cheese, room temperature (about 0.5 cup)
- 1 tbsp Dijon mustard
- 2 green onions, thinly sliced
- 170 g mushrooms, thinly sliced (about 2 cups)
- 1.5 cups frozen green peas, defrosted
- 220 g mild cheddar, grated (about 2 cups; freshly grated)
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Generously spray the bottom and inside walls of a 9 x 13-inch (22 x 32 cm) pan with cooking spray.
- In a large bowl, whisk together the chicken broth, heavy cream, sour cream, cream cheese, mustard, green onions, 1 1/2 teaspoons salt, and a few grinds of freshly ground black pepper until smooth and free of cream cheese lumps.
- Spread half the noodles in an even layer on the bottom of the prepared pan. Sprinkle the pasta with half the tuna, mushrooms, and green peas. Pour half the broth mixture on top, then sprinkle with 1 cup of cheddar. Repeat the layers with the remaining noodles, tuna, mushrooms, and green peas.
- Cover the pan tightly with foil and bake until al dente, about 40 minutes. Remove the foil and sprinkle the remaining 1 cup cheddar cheese evenly over the casserole. Bake until the cheese is melted and the sauce has thickened slightly, 10-12 minutes. Let the casserole rest for about 10 minutes and serve.
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