Creamy Tuna Casserole
Creamy Tuna Casserole is a super simple homemade dinner idea. The kids will eat it up!
Sometimes you just need something different, especially when you have not thought ahead and thawed any meat or planned dinner.
This is stuff we already had in our pantry and it was simple to put together and took me 20 minutes to put together and maybe about 10 more to put on the table!
- 8 oz medium egg noodles
- 2 tablespoons butter
- 1/2 cup yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 tablespoons flour
- 2 3/4 cups milk
- 4 oz cream cheese
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup canned corn
- 1/2 cup grated parmesan cheese, divided
- 2 cans tuna, drained
- 3/4 cup Italian bread crumbs
- 4 tablespoons butter
Cook noodles according to package directions. Drain.
Heat a large skillet over medium heat. Put oil in the pan and cook the onion and carrot for about 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour and cook 1 minute, stirring constantly. Gradually whisk in milk, raise heat to medium-high and cook for 5 minutes, stirring constantly with a whisk until slightly thick.
Stir in cream cheese, mustard, salt, and pepper and cook 2 minutes, stirring constantly.
Reduce heat to medium, stir in peas, corn, half the Parmesan cheese, and tuna. Add pasta and heat through.
Melt the 4 tablespoons of butter and stir in the breadcrumbs, put on top with remaining Parmesan cheese.
Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.
Did you try our Creamy Tuna Casserole? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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