Tuna Noodle Casserole from Scratch

By lorik

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
• 2 cloves garlic, minced
• 8 ounces button mushrooms, sliced
• Splash of white wine (optional)
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 3 tablespoons bread crumbs (or crushed potato chips, or crushed corn flakes)
• 2 tablespoons butter, melted
• 1 cup shredded Cheddar cheese (or 1/2 cup cheddar, and 4 ounces cream cheese)

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter (or spray with cooking spray).

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.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, add garlic and white wine, cook till most of the liquid has evaporated.

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, pepper, thyme and nutmeg. Stir in cream cheese if using. When cream cheese is incorporated add tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Top the casserole with the shredded cheese. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs(or corn flakes, chips), and sprinkle over the casserole.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.