Tuna Noodle Casserole
Ingredients
The topping
-
2
tablespoons
butter
-
35
crackers
Ritz crackers
The casserole
-
8
ounces
egg noodles
-
2
tablespoons
butter
-
10
ounces
white button mushrooms
-
1
onion
minced
-
2
cups
chicken broth
-
1
cup
heavy cream
-
1
cup
frozen peas
-
2
pouches
solid white tuna
-
2
tablespoons
fresh parsley
-
to taste
salt and pepper
-
as needed
lemon wedges
Instructions
- Preheat the oven to 450°F and grease a baking dish.
- Cook the egg noodles in salted boiling water until tender, then drain.
- In a skillet, melt butter and sauté onions and mushrooms until browned.
- Add peas, tuna, broth, cream, and parsley, and simmer to thicken the sauce.
- Stir in the cooked noodles and season with salt and pepper.
- Pour the mixture into the baking dish and top with crushed crackers mixed with melted butter.
- Bake until hot and bubbly, about 10 to 15 minutes.
- Serve with lemon wedges on the side.
Nutrition Facts (estimated)
Servings
8
Calories
412
Total fat
22g
Total carbohydrates
35g
Total protein
19g
Sodium
559mg
Cholesterol
92mg
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