• Prep Time: 15 min
  • Cooking Time: 20 min
  • Serves: 6

Creamy Tuna Noodle Casserole

  • Recipe Submitted by on

 Ingredients List

  • 7 ounces dried egg noodles (3 - 3 1/2 cooked) / (200-250 grams dried)
  • FOR THE WHITE SAUCE
  • 1/4 cup (60 grams) butter
  • 1/4 cup (50 grams) flour
  • 3/4 teaspoon (3/4 gram) oregano
  • 3/4 teaspoon (3/4 gram) basil
  • dash of thyme
  • 1/4 teaspoon (1 1/4 grams) salt
  • 3 1/2 cups (875 grams) milk (I use 2%)
  • EXTRAS
  • 1/2 cup (50 grams) freshly grated parmesan cheese
  • 1 cup (150 grams) frozen peas (you can substitute for broccoli or cauliflower)
  • 2 cans (2 x 6 1/2 ounces / 2 x 184 grams) tuna (drained and flaked)
  • FOR THE TOPPING
  • 1/3 cup (75 grams) bread crumbs
  • 2 tablespoons (30 grams) butter melted

 Directions

Pre-heat oven to 350° (180° celsius). Lightly grease a 10 x 8 x 2 inch (27 x 21 x 6 centimeter) baking dish.
In a small bowl with a fork combine melted butter and bread crumbs, set aside.
In a large pot of boiling salted water cook the egg noodles al dente and drain.
In a small pot of boiling water cook the peas till just tender.
In a medium pot over low to medium heat melt 1/4 cup butter, whisk in flour, basil, oregano, thyme and salt. Slowly whisk in the milk and stir constantly until sauce thickens.
Remove from heat and add the parmesan cheese stir to combine.
Fold in the drained noodles, peas and tuna.
Pour into the baking dish and sprinkle with topping. Bake 20 minutes, let sit 5 minutes and serve. Enjoy!

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