Tuna Casserole Edited, Without Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1/2 cup butter, divided
• 8 ounces medium egg noodles, uncooked
• 1/2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 garlic clove, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and pepper
• 2 (6 ounce) cans tuna, not drained yes, flaked
• 1 cup frozen peas, thawed (ok to substitute waterchestnuts)
• 2 tablespoons butter, melted
• 3 tablespoons breadcrumbs
• 1 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 375 degrees fahrenheit (190 degrees c).
• 2 butter a medium baking dish with 1 tablespoon butter.
• 3 bring a large pot of lightly salted water to a boil.
• 4 add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• 5 melt 1 tablespoon butter in a skillet over medium-low heat.
• 6 stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
• 7 increase heat to medium-high, and mix in mushrooms.
• 8 continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• 9 melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
• 10 gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
• 11 season with salt and pepper.
• 12 stir in tuna, peas, mushroom mixture, and cooked noodles. transfer to the baking dish.
• 13 melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
• 14 top with shredded cheddar cheese.
• 15 bake 25 minutes in the preheated oven or until bubbly and lightly browned.