No Yolks® Tuna Noodle Casserole - cooking recipe

Ingredients

6 ounces NO YOLKS(R) Extra Broad Noodles
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
2 ribs celery, chopped
1 1/2 cups frozen peas, thawed
1 small onion, chopped
1 teaspoon garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 (8 ounce) package light cream cheese, softened
3 tablespoons all-purpose flour
2 (5 ounce) cans tuna, drained and flaked
1 cup shredded Cheddar cheese
Fresh ground black pepper to taste (optional)
Topping:
1 cup panko bread crumbs
1 tablespoon butter, melted
Salt and pepper, to taste

Preparation

Combine topping ingredients and set aside.
Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.
Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.