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Wednesday, January 20, 2016

tuna noodle casserole from scratch

Ingredients

  • Servings: 6
  • 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

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). butter a medium baking dish with 1 tablespoon butter.
  • 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, 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 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.
  • bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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