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Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

Creamy Tuna Noodle Casserole with Peas and Breadcrumbs

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Serves 4 (serving size: about 1 1/2 cups)

We love the old-school feel of this skillet supper. If you can't find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.


  • 6 ounces uncooked no-yolk egg noodles
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1 cup thinly sliced celery
  • 3 tablespoons all-purpose flour
  • 2 1/4 cups low-fat 1% milk
  • 1/2 cup frozen green peas, thawed
  • 1 1/2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry mustard (such as Colman's)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 1.5 ounces Parmesan cheese, grated (about 1/3 cup)

Nutritional Information

  • Calories 436
  • Fat 11.9g
  • Satfat 5.2g
  • Monofat 4.6g
  • Polyfat 0.8g
  • Protein 27g
  • Carbohydrate 54g
  • Fiber 5g
  • Cholesterol 34mg
  • Iron 3mg
  • Sodium 550mg
  • Calcium 322mg

How to Make It

Step 1

Preheat broiler to low.

Step 2

Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; sauté 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.

Watch the video: Tuna Noodle Casserole - Food Wishes