Sunny's Tuna Noodle Casserole

Name: Sunny's Tuna Noodle Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 227 grams baby bella mushrooms, sliced; 2 Tbsps butter, plus more for baking dish; 454 grams yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo); 170 grams shredded Irish Cheddar cheese; 360 milliliters chicken stock; 2 Tbsps flour; 1 pint heavy cream; 1 Tbsp prepared horseradish; 8 servings Kosher salt and freshly ground black pepper; 1 Tbsp olive oil; 3 Tbsps olive oil; 80 grams chopped onion; 180 grams panko breadcrumbs (Japanese); 283 grams frozen peas, thawed; 170 grams shredded sharp Cheddar cheese; 340 grams or 4 cups egg noodles; 1 teaspoons whole dried thyme; 4 teaspoons Worcestershire sauce

Sunny's Tuna Noodle Casserole is a pescatarian recipe with 8 servings. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 51g of fat, and a total of 851 calories. It works best as a main course, and is done in about 1 hour and 10 minutes. This recipe is typical of American cuisine. Winter will be even more special with this recipe. This recipe from Foodnetwork requires worcestershire sauce, chicken stock, albacore tuna, and peas. If you like this recipe, take a look at these similar recipes: Tuna Noodle Casserole: Mommie Cooks, Easiest Breakfast Ever: Sunny Fruit Parfait, and Homestlye Chicken Noodle Casserole.

Instructions

Watch how to make this recipe.

For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.

Ingredients you will need

Butter

Equipment you will use

Oven

Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes.

Ingredients you will need

Egg Noodles

Water

Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.

Ingredients you will need

Water

Pasta

Peas

Tuna

Equipment you will use

Bowl

In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes.

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Salt And Pepper

Olive Oil

Butter

Onion

Thyme

Equipment you will use

Frying Pan

Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more.

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Mushrooms

Salt

Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed.

Ingredients you will need

Worcestershire Sauce

Chicken Stock

Cream

Horseradish

Vegetable

All Purpose Flour

Salt

Equipment you will use

Frying Pan

Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.

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Mushrooms

Pasta

Sauce

Equipment you will use

Bowl

For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly.

Ingredients you will need

Breadcrumbs

Olive Oil

Pepper

Salt

Cooking Oil

Equipment you will use

Bowl

Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.

Ingredients you will need

Breadcrumbs

Equipment you will use

Oven

Let it rest 5 minutes before serving.