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Name: Tuna Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 cans Tuna; 16 ounces Extra Wide Egg Noodles; 12 tablespoons Butter; 10 tablespoons Flour; 5 cups Milk; Salt; Garlic powder; dried parsley; Pepper; 3 cups shredded cheddar cheese/white cheddar; 1 small bag Frozen Peas; 4 tablespoons crushed ritz

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INGREDIENTS

2 cans Tuna
16 ounces Extra Wide Egg Noodles
12 tablespoons Butter
10 tablespoons Flour
5 cups Milk
Salt
Garlic powder
dried parsley
Pepper
3 cups shredded cheddar cheese/white cheddar
1 small bag Frozen Peas
4 tablespoons crushed ritz

INSTRUCTIONS

Instructions

Preheat oven to 350º Fahrenheit.

For the Noodles

Cook according to package directions in heavily salted water, for shortest amount of time recommended.

Drain and transfer to baking dish. Set aside.

For the Sauce

Melt 5 tablespoons butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.

Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.

Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted

For the Casserole

Pour sauce over drained noodles in baking dish. Add tuna and green peas and stir to combine. Bake in oven 15 minutes.

While casserole is baking, melt remaining tablespoon butter in small bowl. Stir in breadcrumbs and large pinch of salt.

After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.

Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.

NOTES

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Tuna Noodle Casserole

2 cans Tuna
16 ounces Extra Wide Egg Noodles
12 tablespoons Butter
10 tablespoons Flour
5 cups Milk
 Salt
 Garlic powder
 dried parsley
 Pepper
3 cups shredded cheddar cheese/white cheddar
1 small bag Frozen Peas
4 tablespoons crushed ritz

Instructions
Preheat oven to 350º Fahrenheit.
For the Noodles
Cook according to package directions in heavily salted water, for shortest amount of time recommended.
Drain and transfer to baking dish. Set aside.
For the Sauce
Melt 5 tablespoons butter in heavy medium saucepan over low heat. Add flour. Stir until smooth.
Cook 1 minute, stirring constantly until mixture bubbles and turns golden. Slowly add milk, whisking constantly. Cook over medium heat, whisking constantly, until thickened and bubbly.
Stir in salt, pepper, garlic powder, and dried parsley. Remove from heat. Add 1 cup shredded cheese, stirring until melted
For the Casserole
Pour sauce over drained noodles in baking dish. Add tuna and green peas and stir to combine. Bake in oven 15 minutes.
While casserole is baking, melt remaining tablespoon butter in small bowl. Stir in breadcrumbs and large pinch of salt.
After casserole bakes 15 minutes, sprinkle remaining ½ cup shredded cheese on top, then sprinkle buttery breadcrumbs over cheese.
Return to oven and bake 5 minutes or until bubbly. Garnish with chopped parsley, if desired.

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 8 Servings

Calories: 602
Calories from Fat: 228 (38%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2g
Cholesterol 133.1mg		41 %
Sodium 473.4mg		16 %
Potassium 555.6mg		15 %
Total Carbohydrate 59g		17 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 57.1g
Protein 34.1g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 602

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