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Tuna Noodle Casserole

Tuna Noodle Casserole

Hollie Schultz
This crazy good Tuna Noodle Casserole dish is one you'll want to share with all your friends.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 239 kcal

Ingredients
  

Casserole Ingredients

  • 4 oz shell-shaped pasta
  • 1 tbsp butter
  • 1/3 cup carrots grated
  • 1/4 cup red onion minced
  • 1 clove garlic minced
  • 4 oz mushrooms chopped
  • 1/2 cup frozen peas
  • 5-10 oz canned tuna (or canned chicken)
  • 1/2 cup Colby Jack Cheese grated

Sauce Ingredients

  • 1/2 cup bread crumbs
  • 1 tbsp butter
  • 1/4 cup parmesan cheese

Instructions
 

  • Preheat oven to 350 degrees and cook pasta according to package instructions.
  • While pasta cooks heat a large skillet. Melt butter and add carrots and onions. Saute for a few minutes. Add garlic and mushrooms and cook until mushrooms sweat a bit. Set veggie blend to the side.
  • In the same skillet begin sauce. Melt the butter and sprinkle with flour. Whisk with a fork to create a paste. This begins the roux.
  • Slowly add chicken broth and half and half. Whisk as you do to avoid lumps and fully incorporate. Heat at a simmer until sauce thickens.
  • Add seasonings and Parmesan. Turn off the heat and mix in sour cream. Taste and add additional seasoning if needed.
  • Now it’s time to combine everything! In a greased 9×9 baking pan or medium size cast iron add pasta, veggie blend, pea, drained meat, cheese, and sauce. Toss to coat.
  • In a small bowl melt topping butter and mix in bread crumbs. Sprinkle the buttered bread crumbs and Parmesan on top and bake for 30 minutes or until the casserole is bubbling and the topping is golden brown.

Nutrition

Calories: 239kcalCarbohydrates: 25gProtein: 14gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 266mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 1553IUVitamin C: 6mgCalcium: 159mgIron: 2mg
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