Ingredients
Scale
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (5 ounce) cans tuna, drained
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Cook egg noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and mushrooms; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in milk and vegetable broth until smooth. Cook, stirring constantly, until the sauce thickens.
- Remove from heat. Stir in Parmesan cheese, parsley, salt, and pepper. Add drained tuna and cooked egg noodles; mix well.
- Pour the mixture into a 9×13 inch baking dish. Sprinkle with shredded cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden.
Notes
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of nutmeg to the sauce for an aromatic touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg