Tuna Noodle Casserole

Tuna Noodle Casserole
Tuna Noodle Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, divided

  • 1

    8 oz pkg medium egg noodles, uncooked

  • 1/2

    medium onion, finely chopped

  • 1

    stalk celery, finely chopped

  • 1

    clove garlic, minced

  • 8

    oz. button mushrooms, sliced

  • 1/4

    cup flour

  • 2

    cups milk

  • salt and pepper to taste

  • 2

    6 oz cans tuna, drained and flaked

  • 1

    cup frozen peas, thawed

  • 3

    tbsp. bread crumbs

  • 2

    tbsp. butter, melted

  • 1

    cup cheddar cheese, shredded

Directions

Preheat oven to 375 F. Butter a medium baking dish. Boil egg noodles in salted water until tender, 8-10 minutes. Drain. Melt 1 tbsp. butter in a skillet and stir in onion, celery and garlic and cook 5 minutes.Increase het and add mushrooms. Cook and stir 5 minutes or until most of liquid has evaporated. Melt 4 tbsp. butter in saucepan and whisk in flour and cook 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture and cooked noodles. Place in baking dish. Melt remaining butter and mix with bread crumbs and sprinkle on top. Top with cheese. Bake 25 minutes or until bubbly and lightly browned

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: