THE BEST TUNA NOODLE CASSEROLE | HOW TO MAKE TUNA CASSEROLE FROM SCRATCH #1960sdinnerparty

Start by placing 1 tablespoon of butter in a pan.

Add 1/2 diced onion and 1 large celery stalk finely diced to the pan and sauté for 2-3 minutes until softened.

After a minute, add 1 chopped garlic clove to the pan.

Once the onions are translucent and the celery has softened, add 3 tablespoons of all-purpose flour and 3 tablespoons of butter, stirring until the butter melts and the flour is mixed in.

Mix in 2 cups of chicken broth and stir vigorously to avoid lumps.

Add 1 cup of half and half and bring to a boil until thickened, then add 1/4 cup of parmesan cheese and turn off the heat, letting it melt.

Let the sauce cool while preparing the other ingredients.

In a bowl, combine 3 (4-ounce) cans of albacore white tuna, 1/4 cup of roasted red pepper, 8 ounces of sautéed mushrooms, 1 cup of frozen peas, and 8 ounces of cooked noodles.

Pour the prepared sauce over the mixture and toss everything together.

Transfer the mixture to a greased casserole dish and smooth it out evenly.

Top with 1 cup of shredded cheddar cheese.

Mix 1 cup of panko bread crumbs with 2 tablespoons of melted butter and sprinkle over the top.

Preheat the oven to 375°F (190°C).

Bake for 25-35 minutes until the top is golden brown and the edges are bubbling.

Equipment Needed

Spice Level: