The classic creamy tuna noodle casserole gets a whole food makeover by skipping the canned soup and making a homemade sauce instead.
Prep Time:25 minutesmins
Cook Time:25 minutesmins
4
Ingredients
6ozegg noodles(3 cups)
¾cupmilk
100ggrated cheddar cheese(1 cup)
2tbspcornstarch
1egg
1tbspchicken bouillon paste(Better Than Bouillon)
½tsponion powder
½tspgarlic powder
½tspsalt
1cansliced mushrooms, drained(284 ml or 10 oz)
1can tunadrained and flaked
1cupfrozen green peasdefrosted
½cuponionchopped
½cupshredded cheddar cheese
¼cuppanko crumbs or potato chips(optional)
Instructions
Preheat over to 425 degrees Fahrenheit.
Fill a medium-sized pot halfway with water and set over high heat to boil.
Once the water has come to a boil, add the egg noodles and turn down to medium.
If you have a high powered blender, place the milk, cornstarch, egg, bouillon, onion powder, garlic powder, 100g (1 cup grated) cheddar cheese, and salt in the blender and run a soup cycle to cook the sauce.
If you don't have a high powered blender, whisk the cornstarch into the milk. Heat on medium low until thickened. Meanwhile crack and egg into a bowl and whisk with a fork to break up the yolk. Once the milk/cornstarch has heated/thickened, pour a small amount (about 1/2 cup) into the eggs. Whisk with fork to combine then pour the egg mixture back into the pot and cook for one minute, whisking the whole time. Stir in the bouillon, onion powder, garlic powder, 100g cheddar cheese, and salt.
In a large mixing bowl, stir together the sauce, mushrooms, tuna, peas, and onion.
Dump into a 9x9 baking dish.
Top with 1/2 cup shredded cheese and panko crumbs, if using.