How to Make Tuna Noodle Casserole | Allrecipes.com

Preheat the oven to 375°F.

Grease a medium-sized baking dish with 1 tbsp of butter.

Cook 8 oz of medium egg noodles until al dente.

Chop 1/2 of a medium onion and 1 stalk of celery.

Slice 8 oz of button mushrooms and mince 1 large clove of garlic.

Melt 1 tbsp of butter in a medium skillet over medium to low heat.

Add the chopped onion, celery, and minced garlic to the skillet and cook for about 5 minutes until just tender.

Increase the heat to medium-high and add the sliced mushrooms, cooking until most of the liquid has evaporated.

Remove the skillet from heat and set the vegetable mixture aside.

In a large saucepan, melt 4 tbsp of butter and whisk in 1/4 cup of all-purpose flour over medium heat until smooth to create a roux.

Gradually whisk in 2 cups of milk, continuing to cook and whisk until the mixture is smooth and slightly thickened.

Season the cream sauce with salt and pepper to taste.

Stir in 2 (6 oz) cans of drained flaked tuna and 1 cup of thawed frozen peas.

Add the cooked egg noodles and the vegetable mixture to the saucepan, stirring gently to combine.

Transfer the tuna mixture to the prepared baking dish.

Combine 3 tbsp of breadcrumbs with 2 tbsp of melted butter to create a topping.

Spread the breadcrumb topping over the casserole.

Sprinkle 1 cup of shredded cheddar cheese over the breadcrumbs.

Bake the casserole in the preheated oven for about 25 minutes or until the top is bubbly and lightly browned.

Equipment Needed

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