Tuna Noodle Casserole

My kids love tuna noodle casserole, but they would look at me like I was nuts if I suggested they eat a tuna salad sandwich. Kids!

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

Preheat oven to 375 degrees.

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, 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.

Did I change anything? I left out the mushrooms and most of the peas. I only put peas on half of the casserole…I just kind of sprinkled them on the top and then mixed them around a little bit. I am the only person in our house who eats peas or mushrooms…they just don’t know what they’re missing 🙂

What did the family think? Hubby was at a business dinner, so it was just me and the boys. Everyone ate it though…no fussing!

Where did this recipe come from? Allrecipes.com

photo from allrecipes.com


Filed under Definitely Making it Again, Everybody Ate It, Fish, Lent

2 Responses to Tuna Noodle Casserole

  1. rebecca

    That’s really funny. I made that exact recipe tonight because we were out of cream of mushroom soup. I did cut the butter back though. It was very good!

  2. Chris

    I love this. I didn’t realize I was so low on dairy (milk & cheese) until I started cooking. So, I used 1/2 milk and 1/2 broth. And, I just added some salt and pepper instead of the cheese. It tasted like comfort food, but seemed less heavy. Win! Thanks 🙂

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