Tyler’s Tuna Noodle Casserole

Tyler's Tuna Noodle Casserole

Tyler’s Tuna Noodle Casserole

Use this recipe if you want to up your tuna casserole game. This weeknight meal is crunchy, cheesy, and creamy.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Course Main Course
Cuisine American

Servings 14

Ingredients

  

  • 2 12oz cans chunk tuna
  • 1 12oz package egg noodles
  • 3 bell peppers diced
  • 1 red onion diced
  • cup flour
  • 2 cups milk
  • 3 tbsp Dijon mustard
  • 2 cups sharp cheddar
  • 1 cup frozen peas
  • 2 cups spinach
  • ½ cup panko breadcrumbs
  • 1 tbsp butter
  • 1 tbsp dried parsley
  • 1 tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp nutmeg
  • 2 tsp black pepper
  • 1 tsp garlic salt

Instructions

 

  • Cook egg noodles according to package instructions (usually 7-8 minute in boiling water). Drain and set aside.
  • In a large skillet, saute the bell peppers and onions with garlic salt and some oil.
  • Once these are slightly golden, stir in flour and then pour in milk. Let simmer for a few minutes for the sauce to thicken. Now add cheddar, tuna, peas, and mustard. Mix in cayenne pepper, nutmeg, black pepper, paprika, and salt to taste. Simmer for a few more minutes before adding spinach. Stir until spinach has wilted. Now mix in the cooked egg noodles.
  • Pour casserole into a baking dish. Prepare topping by melting butter in a small bowl, adding breadcrumbs and parsley, and mixing together. Spoon this breadcrumb mixture over casserole.
  • Bake for about 25 minutes or until breadcrumbs are golden brown. Top with a bit more dried parsley and serve warm.

Keyword Casserole, Seafood, Vegetables

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