Creamy Cheesy Tuna Noodle Casserole
The cold weather has arrived which means it’s time to bring out the comfort food recipes! This creamy tuna noodle casserole is just what you need. This warm, cozy dish is what I CRAVE once the weather turns.
Let’s get cooking!
First, get the noodles boiling…
Then, throw together your tuna, peas and shredded cheese.
Once, the noodles are cooked, cool them off in a bowl of ice water to stop the cooking, then add them in a large bowl with the tuna mixture and gently toss to combine.
Next step, grab a large pan and add the butter, olive oil, onion, and thyme. Season with salt and pepper and cook on medium-high heat until the onions are tender, about 5 minutes. Then, add the mushrooms, season with salt, and cook until tender and darkened, about 5 minutes. Add the Worcestershire sauce and then sprinkle the flour over the 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. Slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 5 minutes.
Season with salt and pepper to taste. Finally, pour the mushroom mixture into the large bowl with the tuna mixture and stir to combine. Pour everything into the prepared casserole dish.
For the topping:
In a small bowl, mix together the breadcrumbs and olive oil. Sprinkle with salt and pepper. Sprinkle the breadcrumb mix over the casserole dish and place, uncovered, in the oven and bake until the sides are bubbly and the top is golden brown, about 35 minutes.
Once you take the casserole dish out of the oven, let it stand for 5 minutes, and then you are ready to serve up this delicious, creamy tuna noodle casserole!
Creamy Tuna Noodle Casserole
Ingredients
- 2 tbsp butter
- 1 12 oz bag of egg noodles
- 16 oz albacore tuna, drained and flaked
- 10 oz frozen peas, thawed
- 3 cups shredded cheddar cheese
- 1 tbsp olive oil
- ½ tsp dried thyme
- ½ cup white onion, chopped
- salt and pepper
- 8 oz baby bella mushrooms, sliced
- 4 tsp Worcestershire sauce
- 2 tbsp flour
- 1 ½ cups chicken stock
- 1 pint heavy cream
For the Topping
- 3 cups panko breadcrumbs
- 3 tbsp olive oil
Instructions
- Preheat the oven to 375°. Butter a 9 x 13 inch baking dish and set aside.
- Cook the egg noodles in salted boiling water according to package directions. Drain and immediately place the noodles in a large bowl filled with ice water to stop cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and cheese. Toss to combine.
- Set a large pan over medium heat. Add the 2 tbsp of butter, the olive oil, onions, and thyme. Season with salt and pepper and continue to cook until the onions are tender, about 5 minutes.
- Add the mushrooms, season with salt and cook until tender and darkened, about 5 minutes. Add the Worcestershire sauce. Sprinkle the flour over the entire pan. Stir until the flour is completely absorbed.
- Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes.
- Slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 5 minutes. Salt and pepper to taste. Pour the mushroom sauce over the prepared noodles in the large bowl and stir to combine. Pour entire mixture into the prepared baking dish.
For the Topping
- In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and pepper. Stir until the crumbs have absorbed the oil evenly. Sprinkle the breadcrumb mixture evenly over the casserole dish and place, uncovered, into the oven. Bake until the sides are bubbly and the top is golden brown, about 35 minutes.
- Remove from the oven and let rest for 5 minutes before serving.