Midwest Tuna Casserole Recipe
Tuna and noodles topped with creamy cheese and buttery cracker topping is a Midwest classic casserole the whole family loves!
Servings 8 servings
Calories 409kcal
Cost 20
Ingredients
- 1 lb egg noodles cooked al dente
- 4 Tablespoons butter
- 1 onion diced
- 2 stalks of celery diced
- 2 garlic cloves minced
- 4 Tablespoons all-purpose flour
- 1 cup milk
- 2 cups veggie broth
- Salt and pepper to taste
- 1 teaspoon dried dill
- 1 cup corn kernels
- 2-5 oz can tuna
- 1 cup shredded cheese I prefer cheddar or Monterey jack
- 1 cup Ritz crackers crushed
Instructions
- Preheat oven to 350F.
- Cook the egg noodles according to package al dente directions.
- In a medium-sized saucepan, melt 1 Tablespoon of the butter over medium heat.
- Add the onion and celery to the butter and cook until onion is translucent, about 3 minutes. Add the garlic and continue cooking for 1 minute until fragrant.
- Remove vegetables to a small dish.
- In the same pan, melt 1 tablespoon of butter over medium heat. Add the crushed Ritz crackers and cook for two minutes. Remove and set aside.
- Place 2 Tablespoons of butter in the same saucepan and melt. Stir in the all-purpose flour until you form a brown roux.
- Whisk the milk into the roux, and then add the broth and spices. Increase heat to medium-high until boiling. Reduce heat to medium-low and simmer for two minutes, then remove from heat.
- Place the cooked egg noodles in a casserole dish, then stir in the vegetables (including the corn), tuna and dill sauce (will still be quite thin).
- Top with shredded cheese and then the Ritz crackers.
- Bake for 35-30 minutes, until the sauce is set and the cheese is completely melted.
Nutrition
Calories: 409kcal | Carbohydrates: 55g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 517mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 2mg