Classic Tuna Casserole
This hearty and tasty Classic Tuna Casserole will not let you down with its delightful mix of flavors featuring mushrooms, peas and tuna. Try it today!
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Ingredients
| 3 cups | No Yolks Broad Noodles |
| 1 1/2 Tbsps | margarine |
| 1 | onion, finely chopped |
| 1 | green bell pepper, finely chopped |
| 1 cup | sliced fresh mushrooms |
| 2 Tbsps | flour |
| 3/4 tsp | salt |
| 1/4 tsp | dried thyme leaves, crushed |
| 1/8 tsp | freshly ground black pepper |
| 12 oz | evaporated milk |
| 1/2 cup | frozen peas |
| 1 can | (5 oz.) tuna, drained and flaked |
| 1/3 cup | French fried onions |
Directions
- Prepare noodles according to package directions.
- Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender.
- Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again. Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet.
- Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and cooked noodles.
- Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray. Sprinkle onion rings over noodles.
- Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.
Tips
Leftover casserole can be refrigerated in an airtight container for 2-3 days.
