Classic Tuna Noodle Casserole
There's nothing quite like comfort food, and this creamy casserole will hit just the right spot to satisfy your craving for something cheesy and warm.
Ingredients
- 3 cups broad noodles, cooked
- 1 ½ cups broccoli, chopped
- 1 ½ cups cauliflower, chopped
- 2 cups spinach, chopped
- 1 cup peas
- 2 cans flaked light tuna drained if in water
- 2 tablespoons fresh dill
- ½ cup parmesan cheese
- 3 cups cheddar cheese, grated
Ingredients for Cream Sauce
- 2 tablespoons avocado or olive oil
- 1 small onion, diced
- 3 gloves garlic
- 1 cup mushrooms, chopped
- 3 tablespoons flour
- 1½ cups chicken stock
- ½ cup milk
- 4 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon thyme
Instructions
- Cook noodles by following the instructions on the package.
- While the noodles are cooking, steam the chopped broccoli and cauliflower until tender.
- Once the noodles are cooked and the vegetables are steamed, combine the two in a large dutch oven (or relatively similar, oven safe dish) and add in the peas, spinach, tuna, dill, parmesan and 1 cup of the cheddar cheese. Mix well and place aside.
- Next, preheat the oven to 350° F
Preparing the Cream Sauce
- In a large saucepan, on medium to high, heat oil and add onions. Cook until soft.
- Add the garlic and mushrooms to the saucepan. Cook until the liquid from the mushrooms has evaporated, 5-7 minutes.
- Add flour and cook for 3 minutes, then whisk in chicken stock and let thicken.
- Add milk, cream cheese, salt, pepper and thyme. Let simmer for 5 minutes, or until thick.
- Pour the cream sauce over the mixture in the dutch oven and mix.
- Cover the mixture with the remaining 2 cups of cheddar cheese.
- Place in the oven, with a lid on and bake for 30 minutes or until very bubbly.
- Serve and enjoy!