Low Sodium Tuna Noodle Casserole

Low Sodium Tuna Noodle Casserole

SERVINGS

6

PREP TIME

10 Min

COOK TIME

13 Min

This easy tuna noodle casserole is a recipe for success! This popular dish is a hearty family favorite that’s packed with protein and baked in a velvety sauce with yellow onion, mushrooms and peas. Our canned Sweet Peas, Low Sodium, variety are so handy that this simple tuna noodle casserole only takes 10 minutes to prep!
FEATURED PRODUCTS
Green Giant® Sweet Peas Low Sodium

Green Giant® Sweet Peas Low Sodium
WHERE TO BUY
Low Sodium Tuna Noodle Casserole

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 13 minutes

Green Giant product(s) used: Green Giant® Sweet Peas Low Sodium

Lists of ingredients:

  • 8 ounces egg noodles
    2 Tablespoons unsalted butter
    ½ cup chopped sweet yellow onion
    4 ounces sliced white mushrooms
    ¼ cup all-purpose flour
    1 cup low-sodium chicken broth
    1 cup whole milk
    2 cans (15 ounces each) no salt added albacore tuna, drained
    1 can (15 ounce) Green Giant® Low Sodium Sweet Peas, drained

    For Topping
    ¼ cup breadcrumbs
    1 Tablespoon unsalted butter, melted

STEPS

1 Cook noodles according to package directions, about 6-8 minutes. Preheat oven broiler and position oven rack 6-inches below broiler.
2 While noodles cook, melt butter over medium in a large skillet. Add onions and mushrooms. Cook for 5 minutes, stirring regularly.
3 Sprinkle flour over vegetables and cook for 1 minute longer. Gradually stir in chicken broth until flour is incorporated. Stir in milk. Bring to a low boil. Reduce heat to low and simmer for 2 minutes, until sauce is thickened, stirring regularly.
4 Drain noodles and add to skillet. Stir to coat. Fold in tuna and peas. Pour into a 2-quart casserole dish.
5 In a small bowl mix together breadcrumbs and melted butter. Sprinkle on top of casserole. Broil 4-5 minutes, until breadcrumbs are golden brown.

TIPS & TRICKS

While this dish can be a complete meal on its own, here’s what to serve with tuna noodle casserole if you’re looking for ideas: consider tossing together a quick salad to start, then having fresh bread on hand to finish off the creamy casserole sauce.

One question we often get asked with this dish is: can you freeze tuna noodle casserole if you don’t eat it within 3 to 4 days? Yes! While the texture of the egg noodles might not be as firm post-frozen, it should still reheat fairly well. If your classic tuna noodle casserole is slightly dry after taking it out of the freezer, mix in a dash of milk or chicken broth while warming it up.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 13 minutes

Green Giant product(s) used: Green Giant® Sweet Peas Low Sodium

  • 8 ounces egg noodles
    2 Tablespoons unsalted butter
    ½ cup chopped sweet yellow onion
    4 ounces sliced white mushrooms
    ¼ cup all-purpose flour
    1 cup low-sodium chicken broth
    1 cup whole milk
    2 cans (15 ounces each) no salt added albacore tuna, drained
    1 can (15 ounce) Green Giant® Low Sodium Sweet Peas, drained

    For Topping
    ¼ cup breadcrumbs
    1 Tablespoon unsalted butter, melted

1 Cook noodles according to package directions, about 6-8 minutes. Preheat oven broiler and position oven rack 6-inches below broiler.
2 While noodles cook, melt butter over medium in a large skillet. Add onions and mushrooms. Cook for 5 minutes, stirring regularly.
3 Sprinkle flour over vegetables and cook for 1 minute longer. Gradually stir in chicken broth until flour is incorporated. Stir in milk. Bring to a low boil. Reduce heat to low and simmer for 2 minutes, until sauce is thickened, stirring regularly.
4 Drain noodles and add to skillet. Stir to coat. Fold in tuna and peas. Pour into a 2-quart casserole dish.
5 In a small bowl mix together breadcrumbs and melted butter. Sprinkle on top of casserole. Broil 4-5 minutes, until breadcrumbs are golden brown.

Tips & Tricks

While this dish can be a complete meal on its own, here’s what to serve with tuna noodle casserole if you’re looking for ideas: consider tossing together a quick salad to start, then having fresh bread on hand to finish off the creamy casserole sauce.

One question we often get asked with this dish is: can you freeze tuna noodle casserole if you don’t eat it within 3 to 4 days? Yes! While the texture of the egg noodles might not be as firm post-frozen, it should still reheat fairly well. If your classic tuna noodle casserole is slightly dry after taking it out of the freezer, mix in a dash of milk or chicken broth while warming it up.

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