Recipe by DailyInspiration
Haven't had a tuna noodle casserole in years, but this Cooking Light recipes sounds so comforting with the mushrooms, peas, egg noodles and the ritz cracker topping. Couldn't resist posting this recipe. Note: I might try this with some red salmon in lieu of the tuna. Prep time does not include cooking time for noodles.
Top Review by teresas
I made this for the hubby using home canned tuna...he loved the flavor and was wondering what the awesome flavor was...(curry)...I liked that this didn't require the use of a can of stuff...I cut the recipe in half and now he has leftover...he even committed on the tasting topping...made for "For Your Consideration" tag game...
- 2 teaspoons butter
- 5 cups cremini mushrooms, sliced (can use button, about 3/4 pound)
- 3⁄4 cup frozen green pea, thawed
- 3⁄4 cup green onion, sliced
- 2⁄3 cup red bell pepper, chopped
- 2 teaspoons curry powder
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups low-fat milk, 1%
- 4 cups medium egg noodles, cooked (about 3 1/4 cups uncooked)
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 1⁄2 teaspoon salt
- 1 (12 ounce) can solid white tuna packed in water, drained and flaked
- 1⁄4 cup reduced-fat Ritz cracker (about 7 crackers)
Directions See How It's Made
- Preheat oven to 375 degrees F. Melt butter in a large nonstick skillet over medium heat. Add the mushrooms, saute 6 minutes or until soft. Add the peas, onions, bell peppers and curry; saute 5 minutes or until vegetables are tender.
- Place flour in a small bowl; gradually add milk, stirring with a whisk. Add to mushroom mixture, bring to a boil. Reduce heat; simmer 2 minutes or until thick, stirring frequently. Remove from heat; stir in pasta, parsley, salt and tuna. Spoon into a 2-quart casserole dish. Sprinkle with crushed crackers. Cover and bake 20 minutes.