Tuesday, May 22, 2018

Tuna Noodle Casserole

On a dreary, rainy day we decided to make this recipe. Stacy informs me that it is the best tuna casserole we've ever made. So, this recipe is the one. --Mark


6 oz pasta
1 8-oz package of mushrooms
2 ribs of celery, chopped
1 1/2 C frozen peas, thawed
1 small onion, chopped
1 tsp garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 8-oz package cream cheese, softened
3 T flour
2 5-oz cans of tuna, drained and flaked
1 C shredded cheddar cheese
fresh ground black pepper to taste

1 C panko bread crums
1 T butter, melted
salt and pepper to taste


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.


We omitted the mushrooms, used gluten free pasta, and added a third can of tuna. We also prepared it in a rectangular Pyrex dish, and it was great.