Description
A dairy-free casserole blending flaky tuna, egg noodles, and a savory garlic butter sauce. Quick, satisfying, and packed with flavor for a cozy family meal.
Ingredients
egg noodles 12 oz
canned tuna 3 cups
frozen peas 1½ cups
large onion 1
garlic 2 cloves
mayonnaise ¾ cup
milk ½ cup
grated Parmesan ¼ cup
yellow mustard 1 tbsp
salt ½ tsp
black pepper ¼ tsp
butter 2 tbsp
Instructions
Bring large pot to boil. Add salt (1 tbsp) for extra flavor.
Boil noodles 7 minutes until al dente. Drain and return to pot.
Stir in 1 tbsp milk to prevent sticking. Let noodles cool before mixing with other ingredients.
Mix drained tuna with fork until flaky but not pulverized.
Add mayonnaise, milk, mustard, ¼ tsp salt, and pepper.
Stir in cooked noodles, thawed peas, and 2 tbsp onions.
Cook garlic in butter 1 minute. Remove from heat.
Transfer mixture to 9×13-inch greased baking dish.
Spread garlic butter evenly over mixture.
Sprinkle remaining 2 tbsp onions and Parmesan on top.
Bake at 375°F (190°C) 20-25 minutes until golden and bubbly.
Notes
Use light tuna in water for lower sodium.
Substitute Greek yogurt for mayonnaise.
Add spinach or root vegetables for extra nutrients.
Let rest 5 minutes before serving to prevent sauces from sloshing.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch & Dinner
- Method: Baking
- Cuisine: American