From Scratch Tuna Noodle Casserole |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You'll never go back to canned soup tuna noodle casserole after trying this, at least I certainly haven't. This is from Better Homes and Gardens. Ingredients:
3 cups medium noodles or 1 cup elbow macaroni |
1/2 cup soft breadcrumbs |
1 tablespoon butter, melted plus |
1/4 cup butter |
1 cup celery, chopped |
1/4 cup onion, chopped |
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon mustard powder |
1/4 teaspoon black pepper |
2 cups milk |
1 (9 ounce) can tuna, drained |
1 cup cheddar cheese, shredded |
1/4 cup roasted red peppers or 1/4 cup pimiento, chopped |
Directions:
1. Preheat oven to 375°F.
2. Cook noodles, drain, and set aside.
3. Meanwhile, combine breadcrumbs with 1 tablespoon melted butter.
4. Set aside.
5. For sauce, in a medium saucepan cook onion and celery in 1/4 cup butter until softened.
6. Stir in flour, salt, mustard powder, and black pepper.
7. Add milk all at once.
8. Whisk until slightly thickened and bubbly.
9. Combine sauce, tuna, cheese, roasted pepper or pimiento, and cooked noodles.
10. Transfer to a 1 1/2 quart casserole dish.
11. Sprinkle with breadcrumb mixture.
12. Bake, uncovered, for 20-25 minutes until bubbly and breadcrumbs are golden brown.
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