When I was growing up, I loved it when my mom would make tuna noodle casserole. Unfortunately, my dad isn't a huge fan of warm tuna, so it was very rare that we had it for dinner. So she taught me how to make it so I could satisfy my cravings. I remember everyone complaining about the tuna smell whenever I'd heat up the leftovers. Funny enought, my mom actually sent me a recipe recently for a tuna casserole that is a little more refined than what I used to whip up in high school and college. It doesn't use cream of soups, instead it's a white sauce base and the tuna smell and taste is very mild. This was a crowd pleaser at our house and we will definitely revisit it in the future!Tuna Noodle Casserole
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 (I used 1 can of sliced mushrooms)
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
1. Preheat oven to 375 degree. Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10minutes, until al dente, and drain.
3. 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 mixin mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid hasevaporated.
4. 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 andslightly 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 asmall bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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 (I used 1 can of sliced mushrooms)
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
1. Preheat oven to 375 degree. Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10minutes, until al dente, and drain.
3. 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 mixin mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid hasevaporated.
4. 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 andslightly 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 asmall bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
