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My review
Tuna Noodle Casserole from Scratch
MVANWINKLE
"No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole."
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Ingredients
1 h 15 m servings 546 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (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, 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 546 calories; 31.2 g fat; 39.9 g carbohydrates; 27.2 g protein; 121 mg cholesterol; 786 mg sodium. Full nutrition
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Reviews
Read all reviews 11031488 Ratings
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Most helpful positive review
3/3/2008
5 stars with these adjustments: Spray baking dish with cooking spray instead of butter. Double recipe for 9 x 13 pan. Added 1tsp each:thyme nutmeg and crushed red pepper. Doubled garlic. Minced ...
Most helpful critical review
3/29/2006
The flavor seems to come primarily from fat and salt. To make this more healthy and more flavorful, try the following: 1. spray the dish with non-stick spray rather than using butter 2. reduce ...
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3/29/2006
The flavor seems to come primarily from fat and salt. To make this more healthy and more flavorful, try the following: 1. spray the dish with non-stick spray rather than using butter 2. reduce ...
3/3/2008
5 stars with these adjustments: Spray baking dish with cooking spray instead of butter. Double recipe for 9 x 13 pan. Added 1tsp each:thyme nutmeg and crushed red pepper. Doubled garlic. Minced ...
2/24/2006
YUM!!! Very Impressed. I am very bored with searching for recipes only to find bulk ingredient is canned soup. I enjoy cooking from scratch, and this is perfect. If you are used to canned s...
3/15/2006
I think that with two changes this is a five star recipe. Add a chicken boullion cube to your cream sauce, which adds a LOT of flavor, and top with french fried onions instead of the bread crum...
2/9/2006
We think this dish has a lot of potential, and I'm sure I'll make it again. As is, however, it's just sort of...blah. I kept adding salt in an effort to stir up the flavors, but it just didn't...
7/6/2006
It's a keeper! I did make some shortcuts: after I finished the mushrooms, I added the butter then the flour right to the mushroom mix. I cooked that for about 3-5 minutes and then added the mi...
1/4/2012
This recipe is good as it is. If it was meant to not have butter, then it wouldn't. Never understood why some people feel the need to critisize a recipe for being unhealthy, there are hosts of...
6/9/2005
This is really great and SUPER easy. I only changed one thing, and that was substituting 2 cans of chicken in place of the tuna..(for some reason people here think they don't like hot tuna!;)) I...