Tuna Noodle Casserole

Quite possibly the ultimate comfort meal, this American classic makes quick work of feeding a full house.

Print Recipe
Serves 8

Ingredients:

6 oz Skinner^® Extra Wide Egg Noodles

1 Tbsp olive oil

3 cups (about 8 oz.) sliced fresh mushrooms

1 cup celery, chopped

1 1/2 cups frozen peas, thawed

1 each onion, chopped

1 tsp garlic powder

1 quart vegetable broth

1 tsp Worcestershire sauce

1 tsp fresh sprig of thyme

8 oz light cream cheese, softened

3 Tbsps all purpose flour

2 cans (5 oz.) tuna, drained and flaked

1 cup shredded Cheddar cheese

1 tsp freshly ground black pepper

Toppings:

1 cup panko bread crumbs

1 Tbsp unsalted butter, melted

1 tsp salt

1 tsp ground black pepper

Cooking Directions:

1. Combine topping ingredients and set aside.

2. Preheat oven to 400-degrees. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat.

3. Add broth,Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally.

4. Add cream cheese and uncooked noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture.

5. Stir and cook for 2 minutes, or until mixture begins to thicken.

6. Fold in tuna and peas. Season with salt and pepper.

7. Pour into a 3-quart casserole dish. Sprinkle on cheddar cheese and topping mixture. Bake uncovered 15 min.

8. Remove from oven and let stand 10 minutes.