Tuna Egg Noodle Casserole
Growing up in Thunder Bay, fresh fish was a regular item on the menu. My mom never bought canned salmon or tuna because she would roast pike in a big old roasting pan and then use that for fish sandwiches. It wasn't until I was in university that I discovered canned fish and this tuna casserole is one of the best ways to use it. Loaded with veggies, creamy broth, a modest amount of cheese and the star of the show - tuna. It is the perfect, tasty, budget friendly meal that will have you saying, "Man alive, we should have this every week!"
Equipment
- large frying pan
- 8-litre pot
Ingredients
- 8 ounces egg noodles
- 1 tablespoon kosher salt this will be added to the boiling water used to cook the egg noodles
- 2 tablespoons butter
- 1 cup mushrooms coarsely chopped
- 1½ cups carrots diced
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour or substitute 1 tablespoon of cornstarch if making the recipe gluten free
- 1½ cups chicken stock
- 1 cup milk 2% is fine or if you want a richer flavour use homogenized
- 2 teaspoons Italian seasoning
- 1 cup frozen peas
- 2 tins tuna
- 1 cup Gruyere cheese shredded
- ½ teaspoon salt
- ½ teaspoon pepper
Optional ingredients:
- ¼ cup Italian breadcrumbs or panko toasted in a frying pan
- 2 tablespoons parsley chopped
Instructions
- Fill the 8-litre pot with water and bring it to a boil. Add a tablespoon of kosher salt. When you are sautéing the vegetables, add the egg noodles and cook until al dente (firm but cooked).
- Heat the 2 tablespoons of butter in the frying pan. Add the mushrooms, carrots, and onion. Sauté for 5 minutes on medium-high. Add the garlic and cook for minute more. Remove the veggies and set them aside in a bowl.
- To the now empty frying pan, add the chicken broth and bring to a boil. Whisk the flour into the boiling broth. It is best to sprinkle in the flour a bit at a time so as not to cause it to go lumpy. Alternatively, you can add the cold chicken broth to a jar, add the flour, seal it with a lid and shake it up. Now add this to the empty frying pan and bring to a boil. This last method will reduce the likeliness that you will have lumps of flour in the sauce.
- Add the milk, Italian seasoning, salt, pepper and peas. Bring to a boil.
- Add the remaining sautéed vegetables.
- Add the cooked egg noodles and mix until combined.
- Add cheese and stir until just melted.
- Break apart the tuna and then add it to the pan.
- Spoon into bowls and if using, top with toasted breadcrumbs and/or parsley.
Nutrition
Calories: 406kcalCarbohydrates: 50gProtein: 19gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 71mgSodium: 555mgPotassium: 571mgFiber: 6gSugar: 9gVitamin A: 6047IUVitamin C: 15mgCalcium: 332mgIron: 2mg
Tried this recipe?Let us know how it was!