Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

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Creamy Tuna Noodle Casserole with Peas and BreadcrumbsRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

We love the old-school feel of this skillet supper. If you can't find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.

Serves 4 (serving size: about 1 1/2 cups)


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6 ounces uncooked no-yolk egg noodles
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1 cup thinly sliced celery
3 tablespoons all-purpose flour
2 1/4 cups 1% low-fat milk
1/2 cup frozen green peas, thawed
1 1/2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon dry mustard (such as Colman's)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1.5 ounces Parmesan cheese, grated (about 1/3 cup)


1. Preheat broiler to low.

2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.

Created date

September 2015

Nutritional Information

Calories 436
Fat 11.9 g
Satfat 5.2 g
Monofat 4.6 g
Polyfat 0.8 g
Protein 27 g
Carbohydrate 54 g
Fiber 5 g
Cholesterol 34 mg
Iron 3 mg
Sodium 550 mg
Calcium 322 mg