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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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No-canned-soup version. Ingredients:
8 ounces wide egg noodles |
6 tablespoons butter |
1/2 cup chopped onion |
6 tablespoons flour |
3 cups milk |
1/4-1/2 teaspoon salt |
1 (7 ounce) can solid albacore tuna, drained and flaked |
1 cup shredded cheddar cheese |
1 cup frozen sweet peas, thawed |
1 (8 ounce) can sliced mushrooms, drained |
1/2 teaspoon dried tarragon |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
3/4 cup buttered bread crumb |
Directions:
1. Preheat oven to 350. Lightly grease/spray a casserole dish; set aside.
2. Cook noodles according to package directions; drain.
3. While noodles are cooking, melt butter in a saucepan and saute the onions until tender. Stir in the flour until absorbed. Slowly add the milk and salt, stirring constantly. Cook and stir until thickened.
4. Combine the tuna, cheese, peas, mushrooms, tarragon, paprika and pepper to white sauce; stir well.
5. Place half of the cooked noodles on the bottom of the prepared casserole dish. Top with half of the creamy tuna mixture. Top that with the remaining half of the cooked noodles - then the remaining half of the creamy tuna mixture.
6. Evenly sprinkle with the buttered bread crumbs.
7. Bake at 350 for about 25-30 minutes.
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