tuna noodle casserole from scratch

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c). butter a medium baking dish with 1 tablespoon butter.
• 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.
• 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.
• 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.
• bake 25 minutes in the preheated oven, or until bubbly and lightly browned.