Tuna Noodle Casserole from Scratch
Ingredients:
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 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 (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
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.
Nutrion facts:
| Total Fat | 31.2g | 48% |
| Saturated Fat | 19.0g | |
| Cholesterol | 121mg | 40% |
| Sodium | 786mg | 31% |
| Potassium | 486mg | 14% |
| Total Carbohydrates | 39.9g | 13% |
| Dietary Fiber | 3.1g | 12% |
| Protein | 27.2g | 54% |
| Sugars | 7g | |
| Vitamin A | 1567IU | |
| Vitamin C | 7mg | |
| Calcium | 302mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 15mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 61mg | |
| Folate | 126mcg |
