Recipe Details
Ingredients
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1(12 ounce) packageegg noodles
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4 ¼teaspoonskosher salt, divided
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4tablespoonssalted butter, divided
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5teaspoonsolive oil, divided
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1(8 ounce) packagesliced fresh mushrooms
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1smallwhite onion, minced
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¼cupall-purpose flour
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2cupsmilk
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1 ½cupschicken stock
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2tablespoonslemon juice
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1teaspoonDijon mustard
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½teaspoonground black pepper
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1 ½cupsshredded white Cheddar cheese
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1cupfrozen sweet peas
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2(6 ounce) canstuna, drained
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1cuppanko bread crumbs
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¼teaspoonground paprika
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2tablespoonsfinely chopped fresh parsley
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
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Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
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Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
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Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
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Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
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Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories481 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 10g |
51% |
Cholesterol 91mg |
30% |
Sodium 1481mg |
64% |
Total Carbohydrate 51g |
18% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 28g |
56% |
Vitamin C 8mg |
9% |
Calcium 256mg |
20% |
Iron 3mg |
18% |
Potassium 466mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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