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Sunny's Tuna Noodle Casserole

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Sunny's Tuna Noodle Casserole

Sunny's Tuna Noodle Casserole

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

1
Watch how to make this recipe.
2
For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside.
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ButterButter
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OvenOven
3
Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes.
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Egg NoodlesEgg Noodles
WaterWater
4
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.
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WaterWater
PastaPasta
PeasPeas
TunaTuna
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BowlBowl
5
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 PepperSalt And Pepper
Olive OilOlive Oil
ButterButter
OnionOnion
ThymeThyme
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Frying PanFrying Pan
6
Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more.
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MushroomsMushrooms
SaltSalt
7
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.
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Worcestershire SauceWorcestershire Sauce
Chicken StockChicken Stock
CreamCream
HorseradishHorseradish
VegetableVegetable
All Purpose FlourAll Purpose Flour
SaltSalt
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Frying PanFrying Pan
8
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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MushroomsMushrooms
PastaPasta
SauceSauce
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BowlBowl
9
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.
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BreadcrumbsBreadcrumbs
Olive OilOlive Oil
PepperPepper
SaltSalt
Cooking OilCooking Oil
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BowlBowl
10
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.
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BreadcrumbsBreadcrumbs
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OvenOven
11
Let it rest 5 minutes before serving.
DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score22
CuisinesAmerican
DietsPescatarian
Dish TypesSide DishLunchMain CourseMain DishDinner
OccasionsFallWinter
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