Tuna Noodle Casserole from Scratch |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole. Ingredients:
1/2 cup butter, divided |
1 (8 ounce) package uncooked medium egg noodles |
1/2 medium onion, finely chopped |
1 stalk celery, finely chopped |
1 clove garlic, minced |
8 ounces button mushrooms, sliced |
1/4 cup all-purpose flour |
2 cups milk |
salt and pepper to taste |
2 (6 ounce) cans tuna, drained and flaked |
1 cup frozen peas, thawed |
3 tablespoons bread crumbs |
2 tablespoons butter, melted |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
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. 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. 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. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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