no yolks® tuna noodle casserole

Ingredients

• Servings: 6
• 6 ounces no yolks® extra broad noodles
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 2 ribs celery, chopped
• 1 1/2 cups frozen peas, thawed
• 1 small onion, chopped
• 1 teaspoon garlic powder
• 1 quart vegetable broth
• dash worcestershire sauce
• 1 sprig fresh thyme
• 1 (8 ounce) package light cream cheese, softened
• 3 tablespoons all-purpose flour
• 2 (5 ounce) cans tuna, drained and flaked
• 1 cup shredded cheddar cheese
• fresh ground black pepper to taste (optional)
• topping:
• 1 cup panko bread crumbs
• 1 tablespoon butter, melted
• salt and pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• combine topping ingredients and set aside.
• preheat oven to 400 degrees f. 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 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 minutes. remove from oven and let stand 10 minutes.