Tuna Noodle Casserole from Scratch

user image icon

Noodles

0 reviews

Tuna Noodle Casserole from Scratch

Prep 30 m

Cook 45 m

Ready In 75 m

6 Servings

546 Calories

Description

"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."

ingredient image icon

Ingredients

  1. 1/2 cup butter, divided

  2. 1 (8 ounce) package uncooked medium egg noodles

  3. 1/2 medium onion, finely chopped

  4. 1 stalk celery, finely chopped

  5. 1 clove garlic, minced

  6. 8 ounces button mushrooms, sliced

  7. 1/4 cup all-purpose flour

  8. 2 cups milk

  9. salt and pepper to taste

  10. 2 (5 ounce) cans tuna, drained and flaked

  11. 1 cup frozen peas, thawed

  12. 3 tablespoons bread crumbs

  13. 2 tablespoons butter, melted

  14. 1 cup shredded Cheddar cheese

Direction

  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.

 Related Recipes

Penne with Spicy Vodka Tomato Cream Sauce

Greek Pasta Salad

My Favorite Sesame Noodles