-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 546 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
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
Share
Similar recipes
Reviews
Read all reviews 11091498 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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...