Tuna Noodle Casserole from Scratch recipe

All Recipes Seafood Fish Tuna

Ingredients

½ cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
½ medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
¼ cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (5 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Nutrition Info

545.6 calories
carbohydrate: 39.9 g
cholesterol: 121.1 mg
fat: 31.2 g
fiber: 3.1 g
protein: 27.2 g
saturatedFat: 18.6 g
servingSize: -
sodium: 785.9 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). 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 10 minutes, 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 mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

  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 and slightly 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 a small 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.

Recipe Yield

6 servings

Recipe Note

No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.

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