Sunny Anderson's Tuna Noodle Casserole | Cooking For Real | Food Network

Boil salted water in a pot.

Add egg noodles to boiling water and cook until al dente.

Slice cremini or button mushrooms and baby bellas.

In a skillet, add butter and olive oil, then add sliced mushrooms, thyme, salt, and pepper. Cook until tender.

Add flour to the skillet to thicken the mixture.

Pour in chicken broth and stir until it thickens and looks gummy.

Add heavy cream to achieve a creamy texture.

Drain the al dente egg noodles and add them to the skillet.

Add frozen green peas to the mixture.

Stir in canned tuna and shredded cheese, mixing everything together.

Prepare a topping with panko crumbs, olive oil, and salt, and sprinkle it over the casserole.

Bake in the oven at 375 degrees for 35 minutes.

Equipment Needed

Spice Level: