Rating: 4.5 stars 4.3
1702 Ratings
  • 5 star values: 993
  • 4 star values: 485
  • 3 star values: 148
  • 2 star values: 52
  • 1 star values: 24

No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.

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  • 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, and 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 cheese.

  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts

546 calories; protein 27.2g; carbohydrates 39.9g; fat 31.2g; cholesterol 121.1mg; sodium 785.9mg. Full Nutrition
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