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St. Jude Radiothon 2024



1 cup panko bread crumbs1 Tbsp butter, meltedsalt and pepper, to taste


  1. Combine topping ingredients and set aside.



6 oz (2 ¼ cups) NO YOLKS® Extra Broad noodles

1 Tbsp olive oil

1 package (8 ounces) sliced fresh mushrooms

2 ribs celery, chopped

1 ½ cup frozen peas, thawed

1 small onion, chopped

1 tsp garlic powder

1 qt vegetable broth

dash of worcestershire sauce

1 thyme sprig

1 package (8 ounces) light cream cheese, softened

3 Tbsp all-purpose flour

2 can (5 ounces each) tuna, drained and flaked

1 cup shredded Cheddar cheese

fresh ground black pepper to taste, optional


  1. Preheat oven to 400°F.
  2. Add olive oil to a 7-quart stock pot, and sauté mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat.
  3. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally.
  4. Add cream cheese and noodles, stirring until creamy and smooth.
  5. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken.
  6. Fold in tuna and peas. Season with salt and pepper.
  7. 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.


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