Tuna Noodle Casserole from Scratch
I haven't used canned soups in years. I don't like the unknown ingredients and high sodium content. Every now and then I crave a comforting tuna casserole and this one fits the bill in providing a delicious whole food option. I use gluten free spaghetti or fettuccini when making this recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 cup | butter, divided |
| 1 (8-ounce) package | uncooked medium egg noodle (or gluten free spaghetti or fettuccini) |
| 1/2 | medium onion, finely chopped |
| 1 stalk | celery, finely chopped |
| 1 clove | garlic, minced |
| 8 ounces | fresh mushrooms, sliced |
| 1/4 cup | cornstarch |
| 2 cups | milk |
| salt and pepper to taste | |
| 2 (6-ounce) cans | tuna, drained and flaked |
| 1 cup | frozen peas, thawed |
| 3 tablespoons | bread crumbs (I use gluten-free bread crumbs) |
| 2 tablespoons | butter, melted |
| 1 cup | shredded Cheddar cheese |
Directions:
Preheat oven to 375 degrees F (190 degrees 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 10 minutes, until al dente, and drain.
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.
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.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Source: allrecipes.com
