Tuna Noodle Casserole - Food Wishes

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce sodium and additives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat options lower calories while maintaining flavor.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: elbow macaroni

Whole wheat adds fiber; elbow macaroni is often less expensive.

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna is healthier but more expensive; salmon is a cheaper alternative.

Sauté onions in butter over medium heat with a pinch of salt for 3-4 minutes until softened.

Stir in flour to create a roux and cook for about 3 minutes without browning.

Pour in all the milk at once and whisk until smooth, then bring to a simmer until thickened.

Turn off heat and whisk in shredded white cheddar cheese until melted and smooth.

Boil egg noodles in salted water for 5 minutes, then drain well.

Transfer drained noodles to a mixing bowl and add the hot cheese sauce, mixing well.

Add 3 cans of crumbled tuna, 1 cup of thawed and drained green peas, salt, cayenne, black pepper, and Worcestershire sauce; mix thoroughly.

Transfer mixture to a buttered 9x13 inch baking dish.

For the topping, mix bread crumbs with freshly grated parmesan and olive oil or melted butter until it resembles wet sand.

Spread crumb mixture evenly over the casserole.

Bake in a preheated 375°F oven for about 30 minutes until golden brown and bubbly.

Let sit for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens