Tuna Noodle Casserole from Scratch

No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 546 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 cups milk
• 2 tablespoons butter, melted
• 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

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.