Tuna Noodle Casserole from Scratch


Serves: 6

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



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