Tuna and Pea Casserole

Tuna and Pea Casserole



  • 8 oz. whole-wheat egg noodles
  • 1 Tbsp extra virgin olive oil
  • 1 medium sweet onion finely chopped
  • 4 oz. mushrooms finely sliced
  • 1/2 tsp salt
  • 1/2 cup dry white wine
  • 6 Tbsp bread flour
  • 3 cups non-fat milk
  • 1/2 tsp freshly ground black pepper
  • 12 oz. chunk canned light tuna drained
  • 1 cup frozen peas thawed
  • 3/4 cup parmesan cheese
  • 1/3 cup breadcrumbs


  • In a large pot, bring water to boil and cook noodles until just tender. About 7-9 minutes.
  • Drain and rinse noodles.
  • Position rack in upper 1/3 of oven.
  • Preheat broiler.
  • Heat olive oil in ovenproof large skillet over medium-high heat.
  • Add onions, mushrooms and salt. Cook until onions soften. Do not let onions brown. Stir often. About 5-6 minutes.
  • Add wine and cook until wine evaporates. About 4-6 minutes.
  • Sprinkle flour over vegetables and stir to coat.
  • Add milk and pepper and bring mixture to a simmer.
  • Stir constantly.
  • Stir in tuna, peas and 1/2 cup parmesan cheese until evenly incorporated.
  • Stir in noodles and remove from heat.
  • In 6 oven-safe oval porcelain ramekins, spoon equal amounts of mixture.
  • Sprinkle casserole with breadcrumbs and remaining parmesan.
  • Broil ramekins until bubbly and browned on top. About 3-5 minutes.
Tried this recipe?Let us know how it was!