Preheat oven to 350 degrees.
The sautéed mushrooms and onions make this the ultimate tuna noddle casserole.
Servings and Ingredients
|1 (8-oz.) pkg. sliced mushrooms|
|⅓ c. onion, chopped|
|5 tbsp. Hy-Vee unsalted butter|
|¼ c. Hy-Vee all-purpose flour|
|2 ¼ c. Hy-Vee nonfat milk|
|1 (8-oz.) pkg. Hy-Vee shredded sharp cheddar cheese|
|5 oz. Hy-Vee dry rotini noodles, cooked and drained|
|1 (5-oz.) pouch Hy-Vee chunk light tuna in water|
|1 ½ c. Hy-Vee frozen peas, thawed and drained|
Things To Grab
- Medium saucepan
- 2-quart casserole dish
Melt butter in a medium saucepan over medium heat. Sauté mushrooms and onion until mushrooms are tender and onions are lightly browned.
Whisk in flour and cook 1 minute. Slowly whisk in milk. Bring to a boil, stirring frequently. Remove from heat.
Gradually add cheese, stirring until melted. Stir in noodles, tuna and peas. Pour into 2-quart casserole dish.
Bake for 35 to 40 minutes or until bubbly around the edges.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 310mg
- Total Carbohydrates: 21g
- Protein: 14g
Hy-Vee shredded sharp cheddar cheese package