NO YOLKS® Tuna Noodle Casserole recipe
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Ingredients
- 6 ounces NO YOLKS® Extra Broad Noodles 1 tablespoon olive oil 1 (8 ounce) package sliced fresh mushrooms 2 ribs celery, chopped 1 ½ cups frozen peas, thawed 1 small onion, chopped 1 teaspoon garlic powder 1 quart vegetable broth Dash Worcestershire sauce 1 sprig fresh thyme 1 (8 ounce) package light cream cheese, softened 3 tablespoons all-purpose flour 2 (5 ounce) cans tuna, drained and flaked 1 cup shredded Cheddar cheese 1 pinch Fresh ground black pepper to taste 1 cup panko bread crumbs 1 tablespoon butter, melted Salt and pepper, to taste
Nutrition Info
- 482.6 caloriescarbohydrate: 51.1 gcholesterol: 58.7 mgfat: 19 gfiber: 4.8 gprotein: 29.9 gsaturatedFat: 10 gservingSize: -sodium: 762 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions NO YOLKS® Tuna Noodle Casserole
Directions
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Combine topping ingredients and set aside.
Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.