Tuna Casserole from scratch
submitted by the Gold Coast Lady Anglers
½ Cup butter, divided
1 8-oz pkg uncooked medium egg noodles
½ medium onion, chopped finely
1 stalk clery finely chopped
1 clove garlic , minced
8 oz button mushrooms sliced
¼ cup flour
2 cups milk
salt & pepper to taste
2 6-oz cans drained tuna
1 cup frozen peas, thawed
3 tbls bread crumbs
2 tbls melted butter
1 cup shredded cheddar cheese
Preheat oven to 375 degrees and butter a medium baking dish with 1 tbls butter. In a large pot of boiling, cook noodles al dente and drain.
Melt 1 tbls butter in slikket over medium heat. Stir in celery, onion and garlic and cook until tender, about 5 minutes. Mix in mushrooms and cook until liquid has evaporated.
Melt 4 tbls butter in medium saucepan and whisk in flour until smooth. Gradually whisk in milk and cook until smooth and slightly thickened. Season with salt & pepper. Stir in tuna, peas, and mushroom mixture and cooked noodles. Transfer to baking dish. Melt remaining 2 tbls butter in a small bowl and mix with breadcrumbs. Sprinkle over the casserole. Top with cheddar cheese.
Bake for 25 minutes until bubbly and slightly browned.
DELICIOUS !!!!!!!!
