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Ingredients
- 2 tablespoons and 2 teaspoons butter, divided
- 3/8 (8 ounce) package uncooked medium egg noodles
- 1/8 medium onion, finely chopped
- 3/8 stalk celery, finely chopped
- 3/8 clove garlic, minced
- 2-1/2 ounces button mushrooms, sliced
- 1 tablespoon and 1 teaspoon all-purpose flour
- 2/3 cup milk
- salt and pepper to taste
- 5/8 (6 ounce) can tuna, drained and flaked
- 1/3 cup frozen peas, thawed
- 1 tablespoon bread crumbs
- 2 teaspoons butter, melted
- 1/3 cup shredded Cheddar cheese
Details
Preparation time 35mins
Cooking time 80mins
Preparation
Step 1
1.Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2.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.
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 most of the liquid has evaporated.
4.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.
5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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