Recipe For Tuna Noodle Casserole Without Soup

May 23, 2023 Post a Comment

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Description

Tuna noodle casserole is an all-time classic comfort food that is easy to make and budget-friendly. However, most recipes call for a can of condensed soup, which may not be available in your pantry or may contain ingredients that you want to avoid. In this recipe, we will show you how to make a delicious tuna noodle casserole without soup, using simple and wholesome ingredients that you may already have at home.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

12 oz egg noodles
2 cans of tuna, drained
1 cup of frozen peas
1 cup of sliced mushrooms
1/2 cup of diced onion
2 cloves of garlic, minced
2 tbsp of butter
2 tbsp of flour
2 cups of milk
1 tsp of dried thyme
1 tsp of salt
1/2 tsp of black pepper
1 cup of grated cheddar cheese
1/2 cup of breadcrumbs

Equipment

Large pot
Colander
Large skillet
Baking dish (9x13 inch)

Method

Preheat the oven to 375°F.
Cook the egg noodles in a large pot of salted boiling water for 5-7 minutes, until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the onions and garlic and sauté for 2-3 minutes, until softened.
Add the mushrooms and sauté for another 2-3 minutes, until they release their moisture and start to brown.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, until the flour is absorbed and the mixture is bubbly.
Gradually whisk in the milk, stirring constantly, until the mixture is smooth and thickened.
Add the thyme, salt, and pepper, and stir to combine.
Add the drained tuna, frozen peas, and cooked egg noodles to the skillet. Stir to combine.
Transfer the mixture to a greased baking dish.
Sprinkle the grated cheese and breadcrumbs over the top.
Bake for 25-30 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Serve hot and enjoy!

Notes

You can use any type of pasta instead of egg noodles, such as macaroni, penne, or fusilli.
You can use fresh or canned mushrooms, or omit them altogether if you don't like them.
You can use any type of cheese instead of cheddar, such as mozzarella, Parmesan, or Swiss.
You can make this recipe ahead of time and refrigerate it for up to 24 hours before baking. Just cover it with foil and bake for an extra 10-15 minutes if needed.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:

Calories: 424
Protein: 25g
Carbohydrates: 43g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 77mg
Sodium: 651mg
Potassium: 408mg
Fiber: 3g
Sugar: 7g
Vitamin A: 13% DV
Vitamin C: 15% DV
Calcium: 24% DV
Iron: 15% DV

Recipes FAQ

What can I use instead of tuna?

You can use canned salmon, cooked chicken, or canned chickpeas instead of tuna. Just make sure to drain and flake the fish, or chop the chicken into small pieces.

Can I use fresh peas instead of frozen?

Yes, you can use fresh or canned peas instead of frozen. Just make sure to cook them until tender before adding them to the skillet.

Can I freeze this casserole?

Yes, you can freeze this casserole before or after baking. Just cover it tightly with foil or plastic wrap, and store it for up to 3 months. To reheat, thaw the casserole overnight in the fridge, and bake at 375°F for 30-40 minutes, until heated through.

Recipe Tips

Make sure to drain the tuna and the cooked egg noodles well, to avoid a watery casserole.
You can add some chopped herbs, such as parsley, basil, or dill, to the skillet for extra flavor.
You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier topping.
You can serve this casserole with a side salad or some garlic bread for a complete meal.