Description
A flavorful twist on classic tuna casserole, combining stir fry flavors with a creamy casserole base and crispy topping.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 (5 ounce) can sliced water chestnuts, drained
- 1/2 cup frozen peas
- 2 (5 ounce) cans tuna in water, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 cups cooked egg noodles
- 1/2 cup panko bread crumbs
- 2 tablespoons melted butter
- 1/4 cup chopped green onions
- 1/2 cup crispy fried wonton strips
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Heat the vegetable oil in a large skillet over medium high heat. Add the onion and garlic, cook 3-4 minutes.
- Add the bell pepper and broccoli; cook 3 minutes, until tender-crisp.
- Stir in water chestnuts and peas. Cook 1 minute.
- Add tuna, soup, soy sauce, oyster sauce (if using), sesame oil, and ginger. Season with salt and pepper. Simmer 5 minutes.
- Combine noodles, panko, and butter. Toss to coat.
- Transfer tuna mixture to baking dish. Sprinkle noodle mixture over top.
- Bake 20 minutes, until golden brown.
- Remove and sprinkle with green onions and wonton strips. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: tuna casserole, stir fry, tuna, casserole, easy dinner, weeknight meal