Tuna Noodle Casserole with Walnut Crust
Description
This traditional tuna casserole is made from scratch using wholesome ingredients and is topped off with a simple crunchy walnut topping.
Ingredients
Casserole
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3 tablespoons butter
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1 cup chopped onion
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1 large stalk celery, sliced
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1/4 cup all-purpose flour
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2 cups milk
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1 cup vegetable or chicken broth
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8 oz. wide or extra wide egg noodles
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3 (5-oz.) cans water packed tuna, drained and flaked*
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1 cup frozen thawed peas
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2 cups shredded Cheddar cheese, divided
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Salt and pepper to taste
Crust
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3/4 cup California walnuts, finely chopped
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3/4 cup croutons, crushed
PREPARATION
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Preheat oven to 375°F and lightly grease a 2 1/2-quart shallow baking dish.
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To prepare casserole, cook noodles in boiling water until tender. Drain well and set aside.
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While noodles are cooking, melt butter in a very large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add celery and cook for 5 minutes more.
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Stir in flour and cook for about 1 minute. Gradually stir in milk and broth and bring to a gentle boil. Reduce to a simmer and cook, stirring frequently, for 5 minutes or until slightly thickened.
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Stir noodles into vegetable mixture with tuna and peas. Remove from heat and stir in half the cheese. Season with salt and pepper.
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Spread into prepared baking dish and sprinkle with remaining cheese. Top with crushed croutons and walnuts.
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Bake for 25 to 30 minutes or until bubbling on the edges and golden brown on top. Let stand 5 minutes before serving.
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*May substitute 1 (12.5-oz.) can chunk chicken breast.
NUTRITION
- Calories: 620 cal
- Total Fat: 33g g
- Saturated Fat: 14g g
- Polyunsaturated Fat: 8.782g g
- Monounsaturated Fat: 7.818g g
- Cholesterol: 115mg mg
- Sodium: 810mg mg
- Carbohydrates: 48g g
- Dietary Fiber: 4g g
- Total Sugars: 8g g
- Protein: 36g g
- Vitamin D: 2mcg (10%) mcg
- Calcium: 430mg (35%) mg
- Iron: 4mg (20%) mg
- Potassium: 550mg (10%) mg