Tuna Noodle Casserole from Scratch

Name: Tuna Noodle Casserole from Scratch
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 3 Tbsps bread crumbs; 118 milliliters butter, divided; 2 Tbsps butter, melted; 227 grams button mushrooms, sliced; 340 grams tuna, drained and flaked; 1 stalk celery, finely chopped; 227 grams package uncooked medium egg noodles; 59 milliliters all-purpose flour; 1 clove garlic, minced; 473 milliliters milk; 1 mediums onion, finely chopped; 237 milliliters frozen peas, thawed; 6 servings salt and pepper to taste; 237 milliliters shredded Cheddar cheese

Tuna Noodle Casserole from Scratch is a pescatarian recipe with 6 servings. One serving contains 624 calories, 33g of protein, and 35g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It works well as a rather inexpensive main course for Autumn. If you have onion, garlic, butter, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

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

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Ingredients you will need

Egg Noodles

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.

Ingredients you will need

Mushrooms

Butter

Celery

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Cooked Pasta

Mushrooms

Butter

All Purpose Flour

Sauce

Milk

Peas

Tuna

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Sauce Pan

Whisk

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.

Ingredients you will need

Breadcrumbs

Butter

Cheese

Equipment you will use

Baking Pan

Bowl

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

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

bread crumbs 118milliliters

butter, divided 2Tbsps

butter, melted 227grams

button mushrooms, sliced 340grams

tuna, drained and flaked 1stalk

celery, finely chopped 227grams

package uncooked medium egg noodles 59milliliters

all-purpose flour 1clove

garlic, minced 473milliliters

milk 1mediums

onion, finely chopped 237milliliters

frozen peas, thawed 6servings

salt and pepper to taste 237milliliters

shredded Cheddar cheese

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.