Tuna Noodle Casserole with Cheddar-Panko Crust Recipe

Name: Tuna Noodle Casserole with Cheddar-Panko Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1 onion, cut into 1/4-inch dice; 1 celery rib, cut into 1/4-inch dice; 1/2 pound white button mushrooms, thinly sliced; 1 teaspoon coarsely chopped thyme; 1 3/4 cups whole milk; 1/2 pound cream cheese, cut into 1/2-inch dice; 1/2 teaspoon Worcestershire sauce; Two 7.5 ounce cans tuna packed in olive oil, drained; 1/2 cup frozen peas, thawed; Kosher salt and freshly ground pepper; 1 pound wide egg noodles; 4 ounces sharp cheddar cheese, shredded (1 3/4 cups); 3/4 cup panko (Japanese bread crumbs)

Servings: persons

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 onion, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1/2 pound white button mushrooms, thinly sliced
1 teaspoon coarsely chopped thyme
1 3/4 cups whole milk
1/2 pound cream cheese, cut into 1/2-inch dice
1/2 teaspoon Worcestershire sauce
Two 7.5 ounce cans tuna packed in olive oil, drained
1/2 cup frozen peas, thawed
Kosher salt and freshly ground pepper
1 pound wide egg noodles
4 ounces sharp cheddar cheese, shredded (1 3/4 cups)
3/4 cup panko (Japanese bread crumbs)

1
Preheat the oven to 375.
2
In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil over moderate heat.
3
Add the onion and celery and cook until tender, about 8 minutes.
4
Stir in the mushrooms and cook until softened, about 5 minutes.
5
Add the thyme and cook until fragrant, about 1 minute.
6
Stir in the milk and cream cheese and cook until a smooth, thick sauce forms, about 2 minutes.
7
Remove from the heat.
8
Add the Worcestershire sauce and gently fold in the tuna and the peas.
9
Season with salt and pepper.
10
In a large pot of boiling salted water, cook the egg noodles until al dente.
11
Drain the noodles and rinse under cool water.
12
Add the noodles and 1 cup of the cheddar to the sauce and mix until the noodles are well coated.
13
Spread the noodles in a 2 1/2 quart baking dish.
14
In a small bowl, toss the panko with the remaining 1 tablespoon of olive oil and season with salt and pepper.
15
Mix in the remaining 3/4 cup of cheddar and sprinkle over the noodles.
16
Bake for about 45 minutes, until the noodles are piping hot and the casserole is golden on top.

1063

kcal

Calories

Fat

113

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 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons extra-virgin olive oil, 1 onion, cut into 1/4-inch dice, 1 celery rib, cut into 1/4-inch dice, and more.

Yes, Tuna Noodle Casserole with Cheddar-Panko Crust 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 with Cheddar-Panko Crust

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