Tuna Noodle Casserole from Scratch

By izzie

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

Details

Servings 6

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.