#KIphotocontest - Tuna Noodle Casserole

From: allrecipes.com My Picture

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

  • .

Directions

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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