American · Dinner
Tuna Noodle Casserole
Tuna noodle casserole of egg noodles and flaked tuna in a creamy mushroom sauce with peas, baked under a crisp cheddar and breadcrumb crust.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
4gSugar
3gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Heat oven to 190C/375F. Boil the egg noodles until just tender, then drain. Slice the mushrooms and drain the tuna.
2
Saute
Cook the mushrooms in butter over medium heat 5 minutes until soft. Stir in flour 1 minute, then whisk in the milk.
3
Simmer
Simmer the sauce over medium heat 3-4 minutes until thickened. Stir in the tuna, peas, noodles, and half the cheddar.
4
Bake
Tip into a baking dish and top with breadcrumbs and remaining cheddar. Bake at 190C/375F for 20 minutes until golden.
5
Plate
Rest the casserole 5 minutes to set, then spoon onto plates and serve hot and bubbling.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz / 2 cans) canned tuna
- 200g (7 oz) egg noodles
- 40g (1.4 oz) butter
- 300g (10.6 oz) mushrooms
- 2 tbsp all-purpose flour
- 500ml (2 cups) milk
- 120g (4.2 oz) frozen peas
- 80g (2.8 oz) cheddar
- 60g (2.1 oz) breadcrumbs
- 1 tsp black pepper