Tuna Noodle Casserole

Serving Size: 6

Nothing says comfort like a golden, bubbly, delicious tuna casserole made with always smooth, firm and delicious No Yolks noodles.

topping

  • 1 cup panko bread crumbs
  • salt and pepper, to taste
  • 1 Tbsp butter, melted
  1. Combine topping ingredients and set aside.

casserole

  • 1 cup shredded Cheddar cheese
  • 2 Can (5 ounces each) tuna, drained and flaked
  • 3 Tbsp all-purpose flour
  • 1 package (8 ounces) light cream cheese, softened
  • 1 thyme sprig
  • dash of worcestershire sauce
  • 1 Quart vegetable broth
  • 1 tsp garlic powder
  • 1 small onion, chopped
  • 1.5 cup frozen peas, thawed
  • 2 ribs celery, chopped
  • 1 package (8 ounces) sliced fresh mushrooms
  • 1 Tbsp olive oil
  • 6 Ounce (2 ┬╝ cups) NO YOLKS┬« Extra Broad noodles
  • fresh ground black pepper to taste, optional
  1. Preheat oven to 400°F.
  2. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat.
  3. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally.
  4. Add cream cheese and noodles, stirring until creamy and smooth.
  5. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken.
  6. Fold in tuna and peas. Season with salt and pepper.
  7. 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.