- 6
Ingredients
- 1/2 c. butter, divided
- 1 (8 oz.) pkg. uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 8 oz. button mushrooms, sliced
- 1/4 c. all purpose flour
- 2 c. flour
- salt and pepper to taste
- 2 (6 oz.) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tbsp. bread crumbs
- 2 tbsp. butter, melted
- 1 c. shredded Cheddar cheese
Preparation
Step 1
Preheat oven to 375 degrees. Butter a medium baking dish with 1 tbsp. butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8-10 minutes, until al dente and drain.
Melt 1 tbsp. 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.
Melt 4 tbsp. 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 tbsp. butter in a small bowl, mix with bread crumbs and sprinkle over the casserole. Top with cheese.
Bake for 25 minutes in the preheated oven, or until bubbly and lightly browned.