Tuna Casserole

Indulge in the comforting flavor and rich creamy texture of Tuna Noodle Casserole. This classic dish brings together tender egg noodles, albacore tuna, and vibrant aromatics in a creamy sauce seasoned with McCormick spices. This recipe pairs well with a variety of vegetables... Indulge in the comforting flavor and rich creamy texture of Tuna Noodle Casserole. This classic dish brings together tender egg noodles, albacore tuna, and vibrant aromatics in a creamy sauce seasoned with McCormick spices. This recipe pairs well with a variety of vegetables, so feel free to use your leftover veggies, like broccoli, carrots, or green beans. Topped with a golden panko crust and baked to perfection, this Tuna Noodle Casserole will be a nostalgic hit at dinnertime.  Read More Read Less
10m
PREP TIME
40m
COOK TIME
299
CALORIES
14
INGREDIENTS

Servings: 12

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 400°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Cook noodles in salted water as directed on package. Rinse with cool water. Drain well and set aside.
  • 2 Meanwhile, melt 4 tablespoons of the butter in large deep skillet on medium-high heat. Add panko, cook and stir just until lightly browned, about 5 minutes. Transfer to small bowl. Stir in parsley; set aside. Carefully wipe out pan.
  • 3 Melt remaining 4 tablespoons butter in same skillet on medium-high heat. Add onion and bell pepper; cook and stir 3 minutes until softened. Stir in mushrooms and garlic powder; cook, stirring occasionally, until mushrooms are tender about 3 minutes. Sprinkle flour into skillet. Add salt and pepper. Cook and stir 1 minute. Gradually whisk in milk. Bring to gentle boil. Reduce heat and simmer 3 minutes or until thickened. Remove from heat. Gently stir in noodles, tuna and peas. Spoon into prepared baking dish. Sprinkle top evenly with panko mixture.
  • 4 Bake 20 to 25 minutes or until top is lightly browned. Let stand 5 to 10 minutes before serving.

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