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.
Ingredients
- 2 12oz cans chunk tuna
- 1 12oz package egg noodles
- 3 bell peppers diced
- 1 red onion diced
- ⅓ 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.
Recommended Amazon Products for this Recipe:
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
