NO YOLKS® Tuna Noodle Casserole recipe

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Ingredients

6 ounces NO YOLKS® Extra Broad Noodles
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
2 ribs celery, chopped
1 ½ cups frozen peas, thawed
1 small onion, chopped
1 teaspoon garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 (8 ounce) package light cream cheese, softened
3 tablespoons all-purpose flour
2 (5 ounce) cans tuna, drained and flaked
1 cup shredded Cheddar cheese
1 pinch Fresh ground black pepper to taste
1 cup panko bread crumbs
1 tablespoon butter, melted
Salt and pepper, to taste

Nutrition Info

482.6 calories
carbohydrate: 51.1 g
cholesterol: 58.7 mg
fat: 19 g
fiber: 4.8 g
protein: 29.9 g
saturatedFat: 10 g
servingSize: -
sodium: 762 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine topping ingredients and set aside.

  2. Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.

  3. Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

Recipe Yield

6 servings

Recipe Note

Nothing says comfort like a golden, bubbly, delicious tuna casserole made with always smooth, firm and delicious NO YOLKS® Noodles.

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