TUNA****Tuna Noodle Casserole

By Unblond1

26/04/14 - This was good, as a change of pace. Dan may have liked it a bit more than I did but I'd eat it again

Ingredients

• 4 ounces medium egg noodles
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, quartered
• 2 tbsp. all-purpose flour
• 1 cup milk
• salt and pepper to taste
• 1 teaspoon Knoor chicken bouillon
• 1-6 ounce can tuna in water, drained and
• flaked
• 1/2 cup frozen peas, thawed
• 2 tbsp. chopped fresh dill
• 1/4 cup panko
• 1 tablespoon EVOO
• 2 tablespoons grated parmesan cheese
• 1/2 cup Kraft 4-Cheese Italiano Light blend

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

*Preheat* oven to 375 degrees. *Lightly* oil a medium baking dish.

*Cook* noodles in boiling, salted water according to package instructions, drain.

*Heat* 1 tablespoon EVOO in a skillet over medium heat. *Stir* in the onion, celery, and garlic and cook 5 minutes, until tender.

*Increase* heat to medium-high, and add the mushrooms. *Continue* to cook and stir 5 minutes, or until most of the liquid has evaporated.

*Add* another tablespoon of oil to the pot 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 to taste and stir in tuna, peas, dill and cooked noodles.

*Divide* mixture in two, freezing one in a zip-lock bag for future use. *Transfer* remaining half of mixture to the baking dish.

*Combine* panko, parmesan, olive oil and grated cheese and spread over top of casserole.

*Bake* 25-30 minutes, or until bubbly and lightly browned.