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Tuna Noodle Casserole

Servings 6
Author Emily @ Zen & Spice

Ingredients

  • 8 oz dry egg noodles
  • 3 divided Tbsp butter
  • 2 Tbsp olive oil
  • 1 medium yellow onion diced
  • 1 lb white mushrooms sliced
  • salt and black pepper
  • 1 Tbsp + 2tsp divided Kikkoman Traditionally Brewed Less Sodium Soy Sauce
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 1 cup 2% milk
  • juice from half a lemon
  • 2 cans tuna packed in water drained
  • 12 oz frozen petite green peas
  • 1 cup shredded cheddar cheese
  • 1/2 cup Panko bread crumbs

Instructions

  1. Preheat the oven to 375 degrees F and spray a 13x9 casserole dish with cooking spray.
  2. Cook the egg noodles according to package directions and set aside.
  3. In a large skillet over medium heat, melt 1 Tbsp butter. Saute the onions until golden and translucent, season with salt and pepper. Add the mushrooms and cook until the mushrooms have shrunk and cooked through. Add 1 Tbsp of the soy sauce and stir well. Remove from heat and set aside.
  4. Place the skillet back on the range over medium-high heat, add the remaining 2 Tbsp butter and 2 Tbsp olive oil. Whisk in the flour and cook for two minutes, then slowly add the chicken broth, whisking constantly. Bring to a boil, then whisk in the milk. Reduce the heat to a simmer and cook for another 5 minutes.
  5. Add the mushroom and onion mixture to the white sauce and then stir in the lemon juice. Add the rest of the soy sauce (2 tsp), drained tuna, peas, and the cooked egg noodles.
  6. Transfer the mixture to the casserole dish. Top with the cheddar cheese and breadcrumbs. Bake for 15-20 minutes, until the breadcrumbs are toasted and cheese is melted.

Recipe Notes

Adapted from The Cooking Channel