Delicious Tuna-Mushroom Noodle Casserole |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor! Ingredients:
1/4 cup butter |
1 -2 cup thinly sliced mushroom |
1 small green bell pepper, seeded and finely chopped (can use red bell pepper or use both!) |
1 small onion, finely chopped |
1 large stalk celery, finely diced |
1 -2 tablespoon fresh minced garlic (optional or to taste) |
1/4 cup flour |
2 1/2 cups half-and-half cream |
2 cups grated cheddar cheese |
1 cup flaked solid white tuna, well drained (i just use a small can or can add in 2 cans) |
1 (375 g) package egg noodles, cooked |
salt and pepper |
3/4 cup breadcrumbs or 3/4 cup finely ground cracker crumb |
1/4 cup grated parmesan cheese (optional) |
3 tablespoons butter, melted |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch casserole dish.
3. In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes.
4. Add in flour and cook for 1 minute.
5. Remove from the heat and slowly add in the milk.
6. Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper.
7. Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles.
8. Transfer to a baking dish.
9. Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter.
10. Bake for about 25-30 minutes.
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