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Tuna Noodle Casserole from Scratch
Tuna Noodle Casserole from Scratch
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Homemade tuna noodle casserole with mushrooms, onion, peas, and canned tuna, topped with crispy breadcrumbs for ultimate comfort food.
Ingredients:
  • 0.5 cup butter, divided
  • 1 (8 ounce) package uncooked medium egg noodles
  • 0.5 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, minced
  • 8 ounces button mushrooms, sliced
  • 0.25 cup all-purpose flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 cup frozen peas, thawed
  • 3 tablespoons bread crumbs
  • 1 cup shredded Cheddar cheese
Instructions:
  • Preheat the oven to 375°F (190°C) and generously butter a medium baking dish with 1 tablespoon of butter.
  • Place a large pot of lightly salted water on the stove and bring it to a vigorous boil. Add the egg noodles and cook until they are tender but still slightly firm, which should take about 7 to 9 minutes. Once done, drain the noodles and set them aside for later use.
  • In a skillet over medium-low heat, melt 1 tablespoon of butter. Add onion, celery, and garlic, cook and stir until tender for about 5 minutes. Increase heat to medium-high, add mushrooms, and cook until most of the liquid evaporates, about 5 minutes. Remove from heat and set aside.
  • In a medium saucepan, melt 4 tablespoons of butter until bubbling. Whisk in flour until it forms a smooth paste. Gradually pour in milk and cook until the sauce becomes velvety and slightly thick, approximately 5 minutes. Season with a pinch of salt and pepper. Add tuna, peas, mushroom mix, and cooked noodles. Transfer the delightful mixture to the baking dish.
  • Melt 2 tablespoons of butter in a microwave-safe bowl for about 10 seconds. Stir in bread crumbs until well mixed, then sprinkle over the casserole. Finish by topping with Cheddar cheese.
  • Bake until golden and bubbly in the preheated oven for approximately 25 minutes.

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