Tuna Casserole Edited, Without Soup |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole. 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 |
Directions:
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.
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