Pregnancy Friendly Easy Tuna Casserole
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 oz wide egg noodles
Ingredient noteThe egg in these is pasteurized when the product is made, and it gets cooked again here, so it is fine during pregnancy.
- 3 tbsp unsalted butter
- 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
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 cans (5 oz each) tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 1.7 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 1 cup frozen peas
- 1 cup shredded cheddar cheese, divided
For the topping
- ¾ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!