Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Yield: makes 8 servings
Ingredients: 2 tablespoons unsalted butter; 2 cups seasoned bread crumbs (see page 196); 1 (l0-ounce) container sliced button mushrooms; 1 medium onion, chopped; 1 1/2 teaspoons paprika; 1/8 teaspoon cayenne; 1/2 teaspoon salt, plus more for taste; 3 1/2 cups chicken broth (see page 200); 1 cup heavy cream; 1 (8-ounce) package wide egg noodles; 2 (6-ounce) cans water-packed solid white tuna, drained well and flaked; 1 1/2 cups frozen peas; 2 cups grated Parmesan cheese (8 ounces); 2 tablespoons finely chopped fresh parsley leaves; Freshly ground black pepper

December 9, 2011

Love it or hate it, the tuna noodle casserole is an American classic. This dish and the renowned green bean casserole are the two most asked about casseroles that are not currently on our menu. Why, you ask? We deliver our products frozen, and neither of these dishes freezes well. They’re best when enjoyed fresh from the oven. With that said—and after the umpteenth request for this old-school favorite—we pay our respects here.

Recipe notes

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