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5 from 4 votes

Tuna Casserole

This Tuna Casserole is definitely not boring because of its delicious combination of ingredients. This is a great weeknight meal to enjoy!
Prep Time15 minutes
Cook Time45 minutes
Passive Time10 minutes
Total Time1 hour 10 minutes
Servings: 6
Author: Francine Lizotte
Course: Main Course
Cuisine: Canadian, International
Keyword Casserole, Comfort Food, Easy Recipe, Fish & Seafood, Legumes/Beans, Low Sodium/No Sodium, Pasta, Weeknight Recipes

Ingredients

  • 4 cups (9 oz.) uncooked egg noodles
  • 2 tbsp. clarified butter tips & tricks
  • 1/2 cup white onions, diced
  • 1/2 cup celery, diced tips & tricks
  • 1/2 cup carrots, diced
  • 1/2 cup red peppers, diced
  • 8 ounces button mushrooms, washed and sliced
  • ground Himalayan pink salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 large cloves garlic, pressed
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 3 tbsp. unbleached all-purpose flour
  • 2 cups half-and-half
  • 2 cans (6 oz. each) tuna packed in water, drained
  • 3/4 cup frozen peas, half way thawed
  • 1 tsp. Creole seasoning see Recipe
  • 1/2 tsp. hot paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme leaves
  • 1 1/2 cups sharp Cheddar cheese, grated and divided
  • 1 cup Panko® breadcrumbs
  • 1 tbsp. fresh chopped parsley tips & tricks
  • 1 tbsp. butter, melted

Directions

  • Preheat oven to 375ºF.
  • In a large skillet over medium heat, add butter. While it’s warming up, cook the noodles in boiling water according to package directions.
  • When the butter is hot, add onions, celery and carrots to the skillet; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Add mushrooms and season generously with sea salt and black pepper; cover and cook for 2 minutes.
  • Add pressed garlic and freshly squeezed lemon juice; stir well for 15 seconds.
  • Stir in flour until the ingredients are nicely coated before pouring in half-and-half. Add tuna and peas; stir well. Add Creole seasoning, hot paprika, basil, thyme and 1 cup cheese; stir and adjust if needed.
  • Gently incorporate cooked and drained egg noodles; remove skillet from the heat.
  • Transfer the mixture to a 3-quart baking dish lightly greased. Sprinkle on the remaining ½ cup cheese and set aside.
  • In a medium bowl, add breadcrumbs, parsley and melted butter; stir until well blended. Spread the topping mixture on the casserole.
  • Transfer to the preheated oven and bake for 25 to 30 minutes or until golden brown and bubbly.
  • Remove from the heat and let it cool for 10 minutes before serving.