This tuna noodle casserole is from scratch with no canned soup! Mushrooms, onions, celery, and peas all go into this comfort casserole.
Ingredients
- butter: 0.5 cup (divided)
- uncooked medium egg noodles: 1 pack (8 ounce pack)
- medium onion: 0.5 piece (chopped)
- stalk celery: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- ounces button mushrooms: 8 piece (sliced)
- all-purpose flour: 0.25 cup
- milk: 2 cups
- salt and pepper: (to taste)
- tuna: 2 cans (5 ounce cans, drained and flaked)
- frozen peas: 1 cup (thawed)
- bread crumbs: 3 Tbsp
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
