Tuna Noodle Casserole

Amanda Fusco

By
@Amanda_Fusco

Comfort food


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Serves:

6

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

6 oz
corkscrew pasta
1 Tbsp
butter
8 oz
fresh mushrooms, sliced
1 small
onion, chopped
1 c
chicken broth
1 c
milk
1/4 c
all purpose flour
1 can(s)
tuna(12 1/4 ounce) drained
1 c
frozen peas,thawed
1 jar(s)
chopped pimentos(2 ounces) drained
1/2 tsp
dried thyme

Directions Step-By-Step

1
Cook corkscrew pasta according to package directions. Drain, cover. Set aside.
2
Preheat oven to 350 degrees.Spray 2 quart casserole dish with nonstick cooking spray;set aside.
3
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion;cook and stir until onion is tender, about 5 minutes.
4
Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture;bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5
Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6
Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 mnutes. Let stand 5 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Fish
Regional Style: American