Tuna Noodle Casserole
From pamela 17 years agoIngredients
- 1 (8 oz) bag of medium sized egg noodles, uncooked shopping list
- 2 (6 oz) cans of tuna, flaked and liquid removed shopping list
- 8 oz mushrooms (button sized), sliced shopping list
- 1/2 medium sized onion, finely cut shopping list
- 1 stalk celery, finely cut shopping list
- 1 cup cheddar cheese, shredded shopping list
- 1 clove garlic, minced shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups milk shopping list
- 1 cup frozen peas, thawed shopping list
- 3 tbsp bread crumbs shopping list
- 1/2 cup butter, divided shopping list
- 2 tbsp melted butter shopping list
- salt and pepper (to taste) shopping list
How to make it
- Preheat oven to 375 degrees. Butter a medium sized baking dish with 1 tablespoon of butter. Boil a large pot of water (lightly salted). Add the egg noodles, cook for 8-10 minutes (until al dente) and drain. Over medium-low heat, melt 1 tablespoon butter in a skillet. Now, add in the garlic, celery and onion and cook for 5 minutes (until tender). Then, increase the heat to medium-high, and stir in the mushrooms. Continue cooking and stir for 5 minutes (or until most of the liquid is gone). Now, in a medium saucepan, melt 4 tablespoons of butter, and whisk in your flour (until smooth). Slowly, stir in your milk. Continue cooking for 5 minutes, until the sauce is smooth and has thickened. Season, to taste, with salt and pepper. Then, add in tuna, mushroom and mixture, as well as the cooked noodles. Place this mixture in the baking dish. Melt the left over 2 tablespoons of butter. In a small bowl, mix the melted butter with bread crumbs, and spoon over the top of the casserole. Finally, top with the cheddar cheese. Now, bake for 25 minutes, or until bubbly and slightly browned. Enjoy!
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