Japanese Tuna Casserole
A hot and tasty casserole to feed the whole family
Posted by Cat Morley
About
I got a gorgeous casserole dish a few months ago and when my family came over to spend Christmas, I decided to put it to go use and cook a casserole that they could help themselves to throughout the holidays
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You Will Need (14 things)
- 500 g Egg Noodles
- 400 g Tinned Tuna
- 250 g Cheddar Cheese
- 200 g Edamame peas
- 1 Onion
- 250 g Chestnut Mushrooms
- 1 tbsp Worcestershire Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Balsamic Vinegar
- 2 tsp Wasabi
- 500 ml Vegetable Stock
- 500 ml Double Cream
- 150 g Panko
- Olive Oil
Steps (4 steps, 45 minutes)
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1
Chop the onion and slice the mushrooms and cook in a frying pan with olive oil until golden.
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2
Stir in the Worcestershire sauce, wasabi, soy sauce, vegetable stock and double cream. Cook for about 10 minutes until the sauce has thickened.
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3
Meanwhile cook the noodles according to their packet. Coat a casserole dish with olive oil and add the noodles, edamame and tuna. Stir in the cheese and when ready, stir in the sauce, mixing together so that the cheese melts.
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4
Top with panko breadcrumbs and cook in an oven at 180'C for 45 minutes until bubbling and golden.