Old-Fashioned Tuna Noodle Casserole
With a buttery, crunchy topping and plenty of saucy noodles, this old-fashioned Tuna Noodle Casserole is made from a couple of cans of tuna.
Ingredients
- 6 Tbsp. butter
- ¼ cup flour
- 2 cups milk
- 8 oz. cream cheese
- 1 tsp. salt and pepper
- 3-4 Tbsp. Worcestershire sauce, to taste
- 12 oz egg noodles, 1 package
- 2 7 oz. cans white albacore tuna, drained and flaked
- 1 cup frozen green peas
- 4 ½ oz can sliced mushrooms, drained
- 4 oz. jar pimientos, drained
- ¼ cup melted butter
- 30 butter crackers like Ritz crushed
- ¼ cup Parmesan cheese. grated
Equipment
Instructions
- Preheat oven to 350 degrees.
- Make the sauce by melting the butter in a saucepan; stir in the flour until blended. Gradually stir in the milk. Crumble the cream cheese and stir until melted. Season with salt, pepper, and Worcestershire. Taste and see if you need to adjust seasoning.
- While the sauce is cooking, make the pasta according to package directions; drain.
- In a large bowl, combine the cooked pasta with the sauce; add the tuna, frozen peas, mushrooms, and pimentos. Mix well and spoon into a 9×13 prepared (greased) pan.
- In a small bowl add the crushed Ritz craackers, melted butter, and Parmesan cheese. Mix well and sprinkle on top of the casserole.
- Bake for 20-25 minutes or until crumbs are golden brown and casserole is bubbling around the sides.
Nutrition Facts
Calories: 536kcal, Carbohydrates: 50g, Protein: 13g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 852mg, Potassium: 382mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3205IU, Vitamin C: 18mg, Calcium: 193mg, Iron: 3mg