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No Yolks® Tuna Noodle Casserole

Prep time 10 mins
Cook time 15 mins

6-8 servings

No Yolks® Extra Broad noodles provide the perfect base for this warm tuna casserole with fresh vegetables and herbs.


  • 6 ounces (2 ¼ cups) NO YOLKS® Extra Broad Noodles
  • 1 tablespoon olive oil
  • 1 package (8 ounces) sliced fresh mushrooms
  • 2 ribs celery, chopped
  • 1 1/2 cups frozen peas, thawed
  • 1 small onion, chopped
  • 1 teaspoon garlic powder
  • 1 quart vegetable Broth
  • Dash of Worcestershire sauce
  • 1 thyme sprig
  • 1 package (8 ounces) light cream cheese, softened
  • 3 tablespoons all-purpose flour
  • 2 cans (5 ounces each) tuna, drained and flaked
  • 1 cup shredded cheddar cheese
  • Fresh ground black pepper to taste, optional
  • Topping:
  • 1 cup Panko bread crumbs
  • 1 tablespoon butter, melted
  • Salt and pepper, to taste

How to Make It

  1. Combine topping ingredients and set aside. 

  2. Preheat oven to 400°F. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth.  Sprinkle flour over top of mixture.   Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas.  Season with salt and pepper.  Pour into a 3-quart casserole dish. Sprinkle on cheddar cheese and topping mixture. Bake uncovered 15 min. Remove from oven and let stand 10 minutes.