Creamy Tuna Noodle Casserole with Peas

The retro classic made from scratch: wide egg noodles, tuna, peas and mushrooms in a creamy Parmesan sauce, baked under a crunchy cheddar-panko topping.

Ingredients

• 12 oz wide egg noodles
• 1½ cups frozen peas
• 8 oz sliced mushrooms
• 1 onion, diced
• 3 tbsp butter
• 2 cups milk
• 1 cup chicken broth
• ½ cup sour cream
• ½ cup grated Parmesan
• 3 cans (5 oz each) tuna, drained
• 1 cup shredded cheddar
• ½ cup panko

From your pantry: ¼ cup flour, ½ tsp garlic powder, 1 tsp salt, ½ tsp pepper, 1 tbsp oil.

Instructions

1. Heat the oven to 375°F. Cook the noodles in salted water 2 minutes short of the package time, adding the peas for the last minute. Drain.
2. In a large skillet, melt the butter over medium heat and cook the onion and mushrooms until soft and the liquid has cooked off, 7 to 8 minutes.
3. Sprinkle in the flour and stir 1 minute. Slowly whisk in the milk and broth and simmer, stirring, until thick, 3 to 4 minutes. Off the heat, stir in the sour cream, Parmesan, garlic powder, salt and pepper.
4. Fold in the noodles, peas and flaked tuna and spread in a 9x13-inch dish. Toss the panko with the oil and cheddar and scatter over the top.
5. Bake until bubbling and golden, 20 to 25 minutes. Rest 5 minutes before serving.

Tip: Undercook the noodles slightly; they keep softening in the sauce in the oven and won't turn mushy.

Nutrition per serving

Good for

Adapted from Taste of Home.

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