Tuna Noodle Casserole from Scratch Tasty Recipes

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Tuna Noodle Casserole from Scratch

"No canned soup blend on this recipe! Mushrooms, onions, celery, and peas all pass into this consolation casserole."

Ingredients :

half cup butter, divided
1 (eight ounce) bundle uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
eight ounces button mushrooms, sliced
1/4 cup all-cause flour
2 cups milk
salt and pepper to flavor
2 (five ounce) cans tuna, tired and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

Preheat oven to 375 tiers F (a hundred ninety stages C). Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to ten minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low warmth. Stir in the onion, celery, and garlic, and cook 5 mins, until gentle. Increase warmth to medium-high, and mix in mushrooms. Continue to cook dinner and stir 5 mins, or till most of the liquid has evaporated.
Melt four tablespoons butter in a medium saucepan, and whisk in flour until clean. Gradually whisk in milk, and maintain cooking 5 minutes, till sauce is smooth and barely thickened. Season with salt and pepper. Stir in tuna, peas, mushroom combination, and cooked noodles. Transfer to the baking dish. Melt final 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or till bubbly and lightly browned.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, prepare dinner it lightly, and make easy-up easier.

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