Tuna Noodle Casserole

  • Servings: 8

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


6 ozNo Yolks® Extra Broad Noodles
1 Tbspolive oil
3 cupssliced fresh mushrooms
1 cupcelery, chopped
1 1/2 cupsfrozen peas, thawed
1onion, chopped
1 tspgarlic powder
1 quartvegetable broth
1 tspWorcestershire sauce
1 tspfresh sprig of thyme
8 ozlight cream cheese, softened
3 Tbspsall purpose flour
5 oztuna, drained and flaked
1 cupshredded Cheddar cheese
1 tspfreshly ground black pepper
1 cuppanko bread crumbs
1 Tbsppanko bread crumbs
1 tspsalt
1 tspground black pepper


  1. Combine topping ingredients and set aside.
  2. Preheat oven to 400° degrees.  Add olive oil to a 7-quart stock pot, and sauté 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.