Anti Inflammatory Easy Tuna Casserole

Total time1 hr

Prep time15 min

Cook time40 min

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Ingredients

6 servings

12 oz wide egg noodles
Weis Quality, Whole Wheat Egg Noodle Product, Wide Egg Noodles (12 oz)
See all
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 cans (5 oz each) tuna in water, drained
1 cup frozen peas
1 cup shredded cheddar cheese, divided

For the topping

¾ cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions (they will finish cooking in the oven), then drain and set aside.
2
Melt 3 tbsp butter in a large oven-safe skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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