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Tuna (or Chicken) Noodle Casserole

The ultimate comfort food.

· 6 ounces egg noodles of choice

· 1 tbsp butter

· 1 medium onion, minced fine

· 3 tbsp flour, or gluten free flour

· 1 3/4 cups chicken broth

· 1 cup milk

· 1 ounce sherry, optional

· 10 ounces sliced baby bella mushrooms

· 1 cup frozen petite peas, thawed

· 2 5-oz cans tuna in water, drained or shredded chicken

· 4 ounces shredded sharp cheddar

· 2 tbsp parmesan cheese

· 2 tbsp breadcrumbs


· Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

· Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.

· Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

· Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

· Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.

· When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).

· Add drained tuna or chicken, stirring another minute.

· Remove from heat and add the cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.

· Pour into casserole and sprinkle the top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.

· Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

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