One Pot Tuna Casserole
This is a healthy and allergy friendly twist on the classic, childhood favorite!
Ingredients
- ¼ cup panko or italian bread crumbs
- ¼ cup parmesan cheese
- 3 T butter
- ½ onion
- 2 stalks celery
- salt and pepper, to taste
- 2 cups chicken broth
- 1 cup milk
- 3 cups egg noodles
- 1 T Italian seasoning
- 1 T garlic and herb seasoning
- 4 oz cream cheese
- 1 can tuna
- ½ cup frozen peas
- 1 cup shredded cheese
Instructions
- In a large pot, melt 1 tablespoon butter. Add breadcrumbs and Parmesan cheese
- Stir until lightly golden. Remove from the pot and set aside
- In the same pot, add 2 tablespoon butter, onion, celery, salt, and pepper. Cook until softened and fragrant
- Pour in chicken broth and milk
- Add pasta and stir, bring to a boil
- Once boiling, add Italian seasoning, garlic herb seasoning, salt, and pepper
- Reduce heat to low, cover with a lid, and cook for 10 minutes
- Remove the lid and add cream cheese. Stir until fully melted and incorporated
- Stir in the tuna and peas until evenly mixed
- Add shredded cheese and stir until melted
- Sprinkle with breadcrumb topping (use as much as you like) and serve warm