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#KIphotocontest - Tuna Noodle Casserole

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From: allrecipes.com

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Rate this recipe 4.6/5 (11 Votes)

Ingredients

  • 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
  • .

Details

Servings 6

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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