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
1 cup Panko bread crumbs
1 tablespoon butter, melted
Salt and pepper, to taste
How to Make It
Combine topping ingredients and set aside.
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.
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