Tuna Noodle Casserole – Kosher By Gloria
After I was a newly wed, over 50 years in the past, Tuna Noodle Casserole was all the fashion. It was on repeat in my house. In some way, through the years, I deleted it. That being mentioned, there may be nothing like a creamy Tuna Noodle Casserole to heat you and luxury you on a snowy Winter’s night time. Many individuals add cheddar cheese to the combination. I don’t; however it actually works effectively for those who do.
Within the outdated days, I used canned condensed Cream of Mushroom Soup to make the sauce. After I couldn’t discover it any extra, I began to make my very own sauce utilizing a field of creamy Portobello Mushroom soup as the bottom of the sauce and including extra mushrooms to it. Topped with Panko and packaged fried onions, this can be a by no means out of vogue consolation meal.
For a consolation meal made with rooster, strive my Rooster Pot Pie!
Prep time: 20 minutes
Tuna Noodle Casserole
By
Printed: January 20, 2026
-
Yield:
- 9x13x2 casserole (6-8 Servings)
Substances
- 2 tablespoons olive oil
- 4 ounces white mushrooms stemmed, cleaned and sliced
- 1 small shallot peeled and diced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 pound plant butter (use butter if including cheese)
- 1/2 cup all-purpose flour
- 16 ounces creamy Portobello soup
- 12 ounces broad egg noodles
- 1 cup frozen peas
- 1/2 cup diced crimson pepper
- 14 ounces albacore tuna in water drained and flaked
- 1 cup Panko
- 1 cup packaged fried onions
- non dairy cooking spray
Gear
- 6 quart pot
- colander
- small skillet
- massive skillet
- 13x9x2 oven tto desk casserole
Instructions
- Spray casserole and put aside. Preheat oven to 350 F.
- Pour olive oil into small skillet. Add mushrooms and shallot. Sprinkle with salt and pepper. Saute till the shallots are mushy. Take away from warmth.
- Soften plant butter in massive skillet. Add flour and shortly stir with a picket spoon till a mushy paste types. Slowly, pour in mushroom soup and stir briskly till a sauce types thick sufficient to cowl the spoon. Take away from warmth. Stir in mushrooms and shallots. Style. Add extra salt and pepper if desired.
- Fill pot with water and a teaspoon of kosher salt. Convey to a boil. Add noodles and boil for eight minutes. Pour in frozen peas. Drain instantly into colander.
- Add noodles, peas, diced pepper and flaked tuna to the mushroom sauce. Stir effectively. Style once more. Pour this combination into casserole. Prime with Panko and fried onions.
- Place casserole on the center rack of the oven. Bake for 30-45 minutes. You must see the sauce effervescent and the highest browned. Serve sizzling with a salad.
