Dinner · 45 min · american

Tuna Noodle Casserole

This is the kind of American dinner you’ll make on repeat — egg noodles and canned tuna, 45 minutes, big payoff. The macros do the talking: 30g protein, 48g carbs, and 20g fat in every 480-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Egg noodles
• 2 cans Canned tuna
• 1.5 cups Milk
• 1.5 cups Peas
• 1 cup Cheddar
• 1/2 cup Breadcrumbs
• 2 stalks Celery

Steps

1. Heat the oven to 375°F. Boil the egg noodles 2 minutes shy of the package directions.
2. Sauté the diced celery 4 minutes until softened.
3. Whisk the milk with a tablespoon of flour and simmer until lightly thickened.
4. Off the heat, stir in half the cheddar until melted.
5. Fold in the drained tuna (broken into chunks), peas, celery, and noodles.
6. Pour into a greased baking dish.
7. Top with the remaining cheddar and the breadcrumbs.
8. Bake 25 minutes until bubbling and golden on top.

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