Cheesy Tuna Noodle Casserole

Name: Cheesy Tuna Noodle Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 340 g whole wheat Broad Yolk Free Egg Noodles, cooked half the time the package indicates and then set aside; 2 tbsp (salted) butter; 227 g Cremini mushrooms, sliced; 1 Large stalk of celery, diced; 1 Medium red pepper, diced; 1 Small onion, diced; 5-6 Fresh thyme sprigs, left whole; 3 Cloves garlic, crushed; 2 tbsp flour; ½ Cup white wine; 1 ½ Cup sodium-reduced stock (any of your choosing, I used veggie); 1 284 ml can of cream of celery soup (I use reduced fat); 1 ½ Cup milk (I used 1%); 1 tbsp Dijon mustard; 1 Cup frozen peas; 198 g/7 oz (dolphin friendly!) canned tuna, drained; 1 Cup grated old cheddar cheese; ½ tsp salt, plus more; ¼ tsp pepper, plus more; 1 Cup whole wheat breadcrumbs; 1 tbsp extra virgin olive oil; 1 tsp garlic powder; 1 tsp paprika; ½ tsp salt; (Mix all the ingredients together and set aside)

Cheesy Tuna Noodle Casserole

Author: Lisa G Cooks
Total Time: 40 minutes
Yield: 8 1x

Print Recipe

Description

The classic comfort food, that’s cheesy, delicious and completely soul soothing…. and a little less naughty than other recipes around 🙂

Ingredients

Scale

340 g whole wheat Broad Yolk Free Egg Noodles, cooked half the time the package indicates and then set aside

2 tbsp (salted) butter

227 g Cremini mushrooms, sliced

1 Large stalk of celery, diced

1 Medium red pepper, diced

1 Small onion, diced

5–6 Fresh thyme sprigs, left whole

3 Cloves garlic, crushed

2 tbsp flour

½ Cup white wine

1 ½ Cup sodium-reduced stock (any of your choosing, I used veggie)

1 284 ml can of cream of celery soup (I use reduced fat)

1 ½ Cup milk (I used 1%)

1 tbsp Dijon mustard

1 Cup frozen peas

198 g/7 oz (dolphin friendly!) canned tuna, drained

1 Cup grated old cheddar cheese

½ tsp salt, plus more

¼ tsp pepper, plus more

Breadcrumb Topping:

1 Cup whole wheat breadcrumbs

1 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp salt

(Mix all the ingredients together and set aside)

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Instructions

Cook the noodles in boiling water for half the time indicated on the package (I cooked mine for 6 minutes) and then drain and set aside.

Preheat your oven to 400.

Return the pot to medium-high heat and add the butter, when it’s melted add the mushrooms, celery, red pepper, onions and thyme sprigs; season with salt and pepper.

Saute for 5-7 minutes on medium-high heat, until the onions are soft and translucent and the mushrooms are browned and have given off their water.

Stir in the garlic and flour; sauté for about a minute until you can’t see the white of the flour anymore.

Stir in the white wine, stirring continuously to ensure your sauce isn’t lumpy.

Stir in the stock, can of soup and milk, cook until the sauce has thickened and then drop the heat to low.

Remove the thyme sprigs.

Stir in the Dijon, ½ tsp salt and ¼ tsp pepper.

Stir in the peas and tuna, breaking the tuna into small flakes.

Taste the sauce and adjust seasoning (you want the sauce a little stronger than normal because it will mellow with the noodles).

Stir in the noodles and mix well, ensuring everything is well coated.

Transfer the noodles to a greased casserole dish.

Top with the grated cheddar cheese and then top evenly with the breadcrumb mixture.

Place the casserole dish on top of a baking sheet and then bake in the oven for 30 minutes, until the noodles and/or breadcrumb mixture is browned.

Garnish with fresh parsley if you have it on hand.

Notes

Feel free to use stock or even water in place of the wine.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Category: Main