My house loves these grilled turkey burgers every time! There is a lot of flavor, color, and texture in them!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ (16 ounce) package yolk-free egg noodles (such as No Yolks®)
- 2 tablespoons butter
- 1 (16 ounce) package cremini mushrooms, thinly sliced
- 1 ½ cups peas
- ½ medium yellow onion, chopped
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ¾ cup low-sodium chicken broth
- 2 cups grated white Cheddar cheese
- 1 (8 ounce) can water-packed tuna, drained and flaked
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon lemon juice
- ¼ cup panko bread crumbs
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain.
- While the egg noodles are cooking, melt 2 tablespoons butter in a large, oven-safe skillet over medium heat. Add mushrooms, peas, and onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Season with salt, pepper, and cayenne.
- Sprinkle flour over the vegetables; cook and stir for 2 minutes. Add milk and chicken broth and bring to a simmer. Cook until thickened, 2 to 3 minutes. Remove from the heat.
- Add drained egg noodles to the vegetable mixture, along with Cheddar cheese, tuna, 1/4 cup Parmesan cheese, parsley, dill, chives, and lemon juice; stir until well combined.
- Combine remaining 1/4 cup Parmesan with panko and 1 tablespoon melted butter. Sprinkle over the casserole.
- Bake in the preheated oven until golden and bubbly, 17 to 19 minutes.
- Try 1/2 white Cheddar and 1/2 Velveeta(R) also!
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 6 g |
| Protein | 35 g |
| Saturated Fat | 14 g |
| Sodium | 701 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was simple and tasted pretty good too. My whole family loved it. I am not a big tuna fan, but I enjoyed this as well. Will make again.
Being this had only 2 reviews I was skeptical to make my husband the guinea pig LOL, but I am so glad I made it! I love that it’s a little more than a typical tuna casserole. It is a really forgiving recipe. I didn’t have the fresh herbs, so I substituted 1 tsp dry herbs for 1 Tbsp fresh. I also didn’t have cremini mushrooms, so I just left it out. If you have canned mushrooms that would work as well I think. My only advice is to go with your gut to add a little more broth if it seems too dry because the egg noodles will absorb some of the fluid. I ended up adding probably about 1/2 c more chicken broth. I do live in a higher altitude though. As one of the other reviews stated, I doubled the bread crumb mixture and added 1 more can of tuna. Thank you for this delicious recipe! By the end of the day, I only had one portion left over cuz my family loved it so much. I will definitely be adding this to my rotation.
This recipe is now on rotation in my house. I have been cooking this skillet casserole every few weeks as part of my batch cooking and portion it out in six servings for lunches. It’s high protein and it doesn’t have a strong tuna flavor. It reheats really well in a microwave or on the stovetop.
I made no changes. Well I guess I did since I added more tuna. The only I would change next time is the crumbling on top. I would double it