TUNA CASSEROLE EDITED, WITHOUT SOUP

Tuna Casserole Edited, Without Soup image

Provided by Marceld

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

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1/2 cup butter, divided
8 ounces medium egg noodles, uncooked
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper
2 (6 ounce) cans tuna, NOT drained Yes, flaked
1 cup frozen peas, thawed (OK to substitute waterchestnuts)
2 tablespoons butter, melted
3 tablespoons breadcrumbs
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 375 degrees Fahrenheit (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; 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 shredded cheddar cheese.
Bake 25 minutes in the preheated oven or until bubbly and lightly browned.