Tuna Noodle Casserole
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
- 1/2 cup butter - divided
- 1 ounce package egg noodles - cooked and drained (reserve 1/2 cup cooking water), 8
- 1/2 medium onion - finely chopped
- 1 stalk celery - finely chopped
- 3 cloves garlic - minced
- 1/4 cup all-purpose flour
- 2 cups milk
- ½ cup cheddar cheese - shredded
- salt and pepper to taste
- 2 in pouches Bumble Bee Premium Albacore Tuna packed water - can will work too
- 1 cup frozen peas - thawed
- ¼ cup Panko bread crumbs
- 2 tablespoons butter - melted
Preheat oven to 375 degrees. Spray a 13x9 baking dish with non-stick cooking spray.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes or until tender.
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.
Add cheddar cheese. If sauce is too thick, slowly stir in reserved pasta water until sauce is desired consistency. Season with salt and pepper.
Stir in tuna, peas, onion mixture and cooked noodles. Transfer to the baking dish.
Melt remaining 2 tablespoons butter and mix with bread crumbs, and sprinkle over the casserole.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.