Tuna Noodle Casserole
You will ditch the boxed "helper" for this fresher-tasting, homemade, cheesy Tuna Noodle Casserole.
Ingredients
- 8 ounces wide egg noodles
- 1 teaspoon ground chicken bouillon, or 1 teaspoon granules
- 1/2 cup heavy cream, (or half and half), very warm
- 11 -ounce pouch tuna in water
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup frozen peas
- 1/2 cup diced pimento peppers, drained well
- 3 cup Colby-Jack cheese, shredded
- 1/2 cup green onions, green and white parts, sliced
- 1 tablespoon unsalted butter, or oil
- 3/4 cup celery, diced
- 3/4 cup onion, diced
- 3/4 cup green bell pepper, diced
- 3 garlic cloves, minced
- Kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 2 tablespoons Italian parsley, chopped
- 4 -ounce canister potato sticks
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13” baking pan and set aside.
- Cook the noodles according to the package directions, to al dente, approximately 9 minutes.
- In a small bowl or measuring cup, stir the chicken bouillon in the warm heavy cream; set aside to dissolve.
- In a large bowl, add the noodles, tuna, sour cream, mayonnaise, garlic and onion powders, peas, pimento peppers, cheese, and green onions. Combine the ingredients well. Set aside.
- In a shallow skillet or pan, heat the butter (or oil) over medium heat. Once melted, add the celery, onion, and bell pepper. Give a light pinch of salt and pepper. Sauté until just softened. (You can caramelize the vegetables if you’d like. Just account for a bit longer cooking time.) Add the garlic and stir for about 30 seconds.
- Scrape the veggies into the bowl with the tuna mixture. Stir the milk-bouillon mixture once more and add to the bowl. Combine all the ingredients together and scrape into the 9x13” pan.
- Sprinkle the potato sticks and parsley over the top of the casserole and bake for 25 to 30 minutes, or until the edges are bubbling and the top is nicely browned.
- Serve very warm.
Notes
You can substitute grated cheese or crushed Ritz crackers for the potato sticks for the topping.
Leftovers can be covered very well, kept in the refrigerator for up to 4 days.
Nutrition Facts
Tuna Noodle Casserole
Amount per Serving
Calories
530.48
% Daily Value*
Fat
34.76
g
53
%
Saturated Fat
14.53
g
91
%
Trans Fat
0.25
g
Polyunsaturated Fat
7.05
g
Monounsaturated Fat
4.91
g
Cholesterol
108.32
mg
36
%
Sodium
529.14
mg
23
%
Potassium
402.57
mg
12
%
Carbohydrates
29.88
g
10
%
Fiber
2.8
g
12
%
Sugar
3.43
g
4
%
Protein
24.55
g
49
%
Vitamin C
28.69
mg
35
%
Calcium
351.74
mg
35
%
Iron
1.97
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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