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Tuna Noodle Casserole

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  Coarse fresh bread crumbs 1⁄2 Cup (8 tbs) (About 1 Bread Slice)
  Chopped fresh parsley 1 Tablespoon
  Butter/Margarine 4 Tablespoon
  Mushrooms 4 Ounce, trimmed and sliced to make 2 cups
  Finely chopped shallots 1⁄4 Cup (4 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped red pepper 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Milk 3 Cup (48 tbs)
  Canned solid white tuna in water 12 Ounce, drained and flaked (2 Cans Of 6 Ounce Each)
  Wide egg noodles 8 Ounce, cooked as label directs
  Salt 1 Teaspoon
  Ground black pepper 1⁄8 Teaspoon

1. Preheat oven to 375°F. Butter shallow 1 1/2- to 2-quart baking dish. Spread bread crumbs in jelly-roll pan. Bake until golden, about 5 minutes; cool. Stir in parsley.
2. Meanwhile, in medium saucepan, melt butter over medium heat. Add mushrooms, shallots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in flour; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk; heat to boiling. Reduce heat; simmer, whisking occasionally, 1 minute.
3. In large bowl, combine sauce, tuna, noodles, salt, and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs. Bake until crumb topping has browned and filling is bubbling around edges, about 25 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2315 Calories from Fat 827

% Daily Value*

Total Fat 95 g145.6%

Saturated Fat 50.5 g252.4%

Trans Fat 0.1 g

Cholesterol 527.3 mg175.8%

Sodium 3461.7 mg144.2%

Total Carbohydrates 255 g85.1%

Dietary Fiber 12.2 g48.8%

Sugars 45.2 g

Protein 114 g228%

Vitamin A 106.9% Vitamin C 123.3%

Calcium 95.7% Iron 53.7%

*Based on a 2000 Calorie diet

Tuna Noodle Casserole Recipe