tuna noodle casserole
Comfort food
prep time
15 Min
cook time
35 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 ounces corkscrew pasta
- 1 tablespoon butter
- 8 ounces fresh mushrooms, sliced
- 1 small onion, chopped
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all purpose flour
- 1 can tuna(12 1/4 ounce) drained
- 1 cup frozen peas,thawed
- 1 jar chopped pimentos(2 ounces) drained
- 1/2 teaspoon dried thyme
How To Make tuna noodle casserole
-
Step 1Cook corkscrew pasta according to package directions. Drain, cover. Set aside.
-
Step 2Preheat oven to 350 degrees.Spray 2 quart casserole dish with nonstick cooking spray;set aside.
-
Step 3Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion;cook and stir until onion is tender, about 5 minutes.
-
Step 4Using 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.
-
Step 5Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
-
Step 6Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 mnutes. Let stand 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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