Tuna Noodle Casserole

Ingredients

6 oz Creamette^® Extra Wide Egg Noodles

1 tbsp olive oil

3 cups (about 8 oz.) sliced fresh mushrooms

1 cup celery, chopped

1.50 cups frozen peas, thawed

1 onion, chopped

1 tsp garlic powder

1 vegetable broth

1 tsp Worcestershire sauce

1 tsp fresh sprigs of thyme

8 oz light cream cheese, softened

3 tbsp all purpose flour

2 (5 oz.) tuna, drained and flaked

1 cup shredded Cheddar cheese

1 tsp freshly ground black pepper

Toppings:

1 cup panko bread crumbs

1 tbsp unsalted butter, melted

1 tsp salt

1 tsp ground black pepper

Cooking Directions

Combine topping ingredients and set aside.

Preheat oven to 400-degrees. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat.

Add broth,Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally.

Add cream cheese and uncooked noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture.

Stir and cook for 2 minutes, or until mixture begins to thicken.

Fold in tuna and peas. Season with salt and pepper.

Pour into a 3-quart casserole dish. Sprinkle on cheddar cheese and topping mixture. Bake uncovered 15 min.

Remove from oven and let stand 10 minutes.

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Tuna Noodle Casserole