Recipe

Tuna Noodle Casserole Recipe

	Pamela / All my dishes 2 years, 2 months ago You won't find any canned soup here - only mushrooms, celery, onions and peas make this a fresh, true, homemade dinner. Servings:6	Pamela
	tuna noodle casserole comfort mushrooms cheese

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shelley

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Ingredients

1 (8 oz) bag of medium sized egg noodles, uncooked

2 (6 oz) cans of tuna, flaked and liquid removed

8 oz mushrooms (button sized), sliced

1/2 medium sized onion, finely cut

1 stalk celery, finely cut

1 cup Cheddar cheese, shredded

1 clove garlic, minced

1/4 cup all-purpose flour

2 cups milk

1 cup frozen peas, thawed

3 tbsp bread crumbs

1/2 cup butter, divided

2 tbsp melted butter

Salt and Pepper (to taste)

Directions

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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