tuna noodle casserole
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • ½ medium onion, finely chopped
  • 1 tsp red pepper flake
  • 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
  • 1 tsp dijon mustard
  • 2 (6 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas
  • ¼ cup bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded cheddar cheese
Instructions
  1. Preheat oven to 375 degrees F. Butter a medium baking dish with 1 tablespoon butter.
  2. Bring a large pot of salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. (I use whole wheat noodles and they take 8 minutes)
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery & red pepper flake and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms and garlic. Continue to cook and stir for 5 to 10 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 slightly thickened. Season with salt and pepper. Stir in mustard, 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 (I throw a couple of slices of wheat bread in a mini food processor), and sprinkle over the casserole. Top with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Notes
To freeze simply make recipe up to the point of baking, cover with foil. When ready to eat thaw in the fridge overnight and bake until bubbly.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/06/26/tuna-noodle-casserole/