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Tuna, Pea and Egg Noodle Bake
Rachel Kim

Tuna, Pea and Egg Noodle Bake

Egg noodles cook faster than sturdy semolina pasta, which is why this old-school tuna bake can be on the table in under an hour. The mushrooms soften into the milk-and-broth sauce while peas keep a little snap. Check at thirty minutes; thin noodles go from firm to soft quickly.
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Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry wide egg noodles
  • 2 cans 5 oz each tuna in water, drained
  • 8 oz sliced cremini mushrooms
  • 1 1/2 cups frozen peas
  • 2 1/2 cups low-sodium vegetable broth
  • 2 cups whole milk
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread the egg noodles, tuna, mushrooms and peas in the dish, then pour in the broth and milk and add the onion powder and salt.
  3. Stir until all noodles are wet, press them under the liquid and seal the dish tightly with foil.
  4. Bake for 30 minutes, then stir and test a noodle from the center; if it is still firm, reseal and bake for 5 minutes more.
  5. Stir the panko and melted butter together in a measuring cup, scatter the crumbs over the tender noodles and bake uncovered for 8 minutes.
  6. Rest for 5 minutes before serving, when the sauce should be thick but still moist.