Tuna-Noodle Casserole Recipe

Name: Tuna-Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wide egg noodles, cooked (the twisted kind); 6 ounces chunk light tuna, drained; 1/3 cup roasted red pepper, finely chopped and dried of packing water; 8 ounces water chestnuts, drained and finely chopped; 1 tablespoon onion, minced; 4 tablespoons butter; 1 cup fresh breadcrumb; 6 tablespoons butter, divided; 2 tablespoons flour; 1 1/4 cups milk; salt and pepper; 1/2 cup cheddar cheese, shredded; 1 pinch cayenne pepper

Servings: persons

2 cups wide egg noodles, cooked (the twisted kind)
6 ounces chunk light tuna, drained
1/3 cup roasted red pepper, finely chopped and dried of packing water
8 ounces water chestnuts, drained and finely chopped
1 tablespoon onion, minced
4 tablespoons butter
1 cup fresh breadcrumb
6 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups milk
salt and pepper
1/2 cup cheddar cheese, shredded
1 pinch cayenne pepper

1
Preheat the oven to 350 degrees. Lightly grease a baking dish.
2
Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
3
In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
4
Pour the sauce over the noodle mixture and stir well to combine.
5
In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
6
Cook, uncovered, for 20 minutes or until very hot.

892

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups wide egg noodles, cooked (the twisted kind), 6 ounces chunk light tuna, drained, 1/3 cup roasted red pepper, finely chopped and dried of packing water, 8 ounces water chestnuts, drained and finely chopped, and more.

Yes, Tuna-Noodle Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna-Noodle Casserole

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