Thursday, February 12, 2015

Scratch Tuna Noodle Casserole

 1/2 cup butter, divided
 1 (8 ounce) package uncooked medium egg noodles
 1 tablespoon onion flakes
 2 tablespoons Chives
 1 stalk celery, finely chopped
 1 clove garlic, minced
 8 ounces button mushrooms, sliced
 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 & Carrots, thawed
 3 tablespoons bread crumbs
 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick spray.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente -- drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, chives, celery, and garlic, and cook 5 minutes, until celery is tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 more 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. 
  5. Bake 25 - 40 minutes in the preheated oven, or until bubbly and lightly browned.

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