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Tuna Noodle Casserole (from scratch)

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Ingredients

  • 7 T. butter, divided (1 T. / 6 T.)
  • 1 (8 ounce) package uncooked medium
  • egg noodles
  • 1/2 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 1 small jar mushrooms chunked
  • 3/8 C. all-purpose flour
  • 3 C. milk
  • 1 tsp. salt
  • 1/8 tsp. black pepper
  • sprinkle of red pepper flakes
  • sprinkle of dill weed
  • sprinkle of thyme
  • 2 (6 ounce) cans tuna, drained and
  • flaked
  • 1 cup frozen peas or corn, thawed
  • Crushed potato chips or french fried onions
  • 2-3 C. shredded Cheddar cheese

Details

Preparation

Step 1

1.Preheat oven to 375°. Spray 7 x 11" baking dish with olive oil Pam.
2.Cook noodles until al dente, and drain.
3.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 veggies are cooked as preferred.
4.Melt 6 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, salt, pepper, red pepper flakes, dill weed and thyme and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Add 1/2 to 1 C. cheese and stir until melted. Stir in tuna, peas/corn, mushroom mixture, and cooked noodles. Transfer to the baking dish. Top with crushed potato chips or french fried onions and then 1 to 2 C. shredded cheese as desired.
5.Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

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