Tuna Noodle Casserole from Scratch

This tuna noodle casserole from scratch features mushrooms, onion, peas, and canned tuna topped with crisp breadcrumbs for a comforting casserole.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 546 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 cups milk
• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• salt and pepper to taste
• 1 stalk celery, finely chopped
• ½ cup butter, divided
• 2 (5 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 8 ounces button mushrooms, sliced
• 3 tablespoons bread crumbs
• ½ medium onion, finely chopped
• 1 (8 ounce) package uncooked medium egg noodles

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Step 2

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Step 3

Preheat the oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.

Step 4

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic; cook and stir until tender, about 5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir until most of the liquid has evaporated, about 5 more minutes. Remove from heat and set aside.

Step 5

Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth. Gradually whisk in milk and cook until sauce is smooth and slightly thickened, about 5 minutes. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the prepared baking dish.

Step 6

Place remaining 2 tablespoons butter in a microwave-safe bowl; cook in the microwave until melted, about 10 seconds. Mix in bread crumbs until combined and sprinkle over casserole. Top with Cheddar cheese.