Tuna Noodle Casserole

Sharon Antoniak

By
@Chez7695

"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."
This is really flavorful. the fresh vegetables and fresh ingredients makes an incredible difference in the taste. You can use your choice of cheese but I find cheddar enhances the flavor of the tuna


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 c
butter, divided
8 oz
uncooked medium egg noodles
1/2 medium
onion, finely chopped
1
stalk celery, finely chopped
1 clove
garlic, minced
8 oz
button mushrooms, sliced
1/4 c
all-purpose flour
2 c
milk
2 can(s)
6 oz. cans tuna, drained and flaked (i use albacore)
1 c
frozen peas, thawed
3 Tbsp
bread crumbs, (unseasoned)
2 Tbsp
butter, melted
1 c
shredded cheddar cheese
salt and pepper to taste

Directions Step-By-Step

1
1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain
3
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American