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Creamy, protein-packed tuna casserole – a soul-satisfying meal for a cozy night in!
A timeless American classic that brings comfort to the dinner table. Creamy egg noodles, flaky tuna, and sweet peas baked under a golden, crunchy breadcrumb topping. The ultimate one-dish meal for a cozy weeknight.
Serving size: 1 serving
A quick and classic side dish of tender, sweet green peas steamed to perfection and tossed with butter, salt, and pepper. The perfect simple vegetable for any weeknight dinner, ready in under 10 minutes.
Serving size: 1 serving
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Creamy, protein-packed tuna casserole – a soul-satisfying meal for a cozy night in!
This american dish is perfect for dinner. With 778.04 calories and 40.92g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (or 2-quart) baking dish. Bring a large pot of water to a boil, add 1 tbsp of salt, and cook the egg noodles for 2 minutes less than the package directions for al dente. Drain immediately and set aside.
While the noodles are cooking, begin the sauce. In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Sprinkle the all-purpose flour over the onions and cook, stirring constantly, for 1 minute to form a roux. This will cook out the raw flour taste.
Gradually whisk in the warm milk and chicken broth until smooth. Bring the mixture to a simmer, stirring frequently, and cook for 2-3 minutes until the sauce has thickened enough to coat the back of a spoon.
Remove the pot from the heat. Stir in the Dijon mustard, garlic powder, 1 tsp salt, and black pepper. Add 1 cup of the shredded cheddar cheese and stir until completely melted and the sauce is smooth.
Add the drained noodles, drained tuna (gently flaked), and frozen peas to the sauce. Fold everything together gently until just combined. Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and the remaining 1/2 cup of cheddar cheese, tossing to combine. Sprinkle this topping evenly over the casserole.
Bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly and the topping is golden brown and crisp.
Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly. Garnish with fresh chopped parsley before serving.
Place the frozen peas and water in a medium saucepan or pot with a tight-fitting lid. There's no need to thaw the peas first.
Cover the saucepan and bring the water to a boil over medium-high heat. Once you hear it boiling and see steam, reduce the heat to medium-low to maintain a gentle steam.
Let the peas steam for 3-5 minutes. They are done when they are heated through, tender, and have a vibrant, bright green color. Avoid overcooking to prevent them from becoming mushy.
Remove the saucepan from the heat. Drain off any small amount of excess water remaining in the pot.
Add the butter, salt, and freshly ground black pepper directly to the hot peas in the pot. Stir gently until the butter has completely melted and the peas are evenly coated. Serve immediately.
