Until I moved to the Midwest, I wasn’t a huge eater of casseroles. Casseroles just aren’t really “a thing” in California. At least in our household. As I’ve become a Midwestern girl, I’ve learned that casseroles here are a huge part of feeding lots of people whether it be on the farm or off. And that casseroles quite often are family recipes, everyone’s mom or grandma has their own way of making essentially the same thing.
My husband is Catholic so every year during Lent I become the worst wife ever and completely forget that we aren’t supposed to eat meat on Fridays. Enter in lots of creative ideas to still feed my meat and potatoes husband without meat. One of the ideas I came across was tuna noodle casserole. The idea of tuna noodle casserole intrigued me.
I pitched it to my husband. He looked at me like I had literally just lost my mind. Apparently tuna noodle casserole is “a thing” here. And apparently my husband had eaten a lot of it. You learn something new every day.
So I decided to give it a go.
I changed the recipe I found up a bit. Instead of putting a whole slab of cream cheese in it, I used heavy cream and chicken broth. That is lightening it up, right? 😉
The thing that made this dish though, was the topping. I crunched french onions over the top. It was perfection.
- 1 - 4 ounce can mushrooms, sliced (or use fresh)
- 2 cloves garlic
- 1 medium onion, diced
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cup chicken broth
- 1 cup heavy cream
- 2 teaspoons brown mustard
- 2 - 6 ounce cans tuna, drained
- 1 cup peas
- 12 ounces egg noodles
- 1 cup cheddar cheese
- french onions to top
- Preheat oven to 375 degrees.
- Heat a large fry pan over medium heat. Saute mushrooms, garlic, and onion in fry pan until onions are softened and set aside.
- While the onion and mushroom mixture is sauteing, cook the 12 oz. large bag of noodles in salted water until tender. Drain and set aside.
- Melt butter in large fry pan. Add flour and whisk together to make a roux. Add chicken broth and heavy cream, slowly, stirring with the whisk constantly. Add 2 teaspoon brown mustard.
- When sauce is thick and smooth, add cooked noodles, tuna, peas, and the onion and mushrooms mixture. Season with salt and pepper to taste. Pour into a large 9 x 13 greased baking dish.
- Top with cheddar cheese and then sprinkle crunched up French onions.
- Bake at 375 degrees for 20 minutes or until casserole is slightly browned over the top.
- If desired, add 4 ounces cream cheese.