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.
Prep
30 m
Cook
45 m
Ready In
1 h 15 m
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.
Originally Submitted
4/19/2019
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