12-ouncepackage of Egg Noodles cooked 1-2 minutes less than the recommended least cooking time on the package
11-ouncepacket of white tuna packed in water
4-ouncescrimini button mushrooms - diced small
2celery stalks - dice small
1/2onion - diced small
1cupfrozen peas
1/4cup4 TBS butter
1/4cupflour
2cupsmilk or half-n-half
4-ouncesshredded cheddar cheese.
Crunchy Tuna Noodle Casserole Topping
2.5-ouncebag of potato chips - crushed
4-ouncesshredded cheddar cheese
1/3cupPankounflavored bread crumbs
1/4cupfinely grated parmesan cheese
1TBSmelted butter
Instructions
Casserole
Preheat oven to 375°
Melt butter in a stove-top skillet on meduim high.
Add mushrooms, onions, and celery and cook for 3-4 minutes
Make a small well in the middle of the pan and add the flour.
Whisk until the flour is incorporated and you have a paste-like texture.
Add the milk or half-n-half 1/2 cup at a time whisking while you add it. (If the sauce is too think, add more than 2 cups of milk - but add it 1/4 cup at a time at that point.)
When the mixture has a nice gravy-like texture, stir in the peas.
Add the cheddar cheese.
Stir in the tuna.
Stir in the cooked noodles
Sprinkle the topping liberally over the top and bake. (Topping instructions below.)
Bake uncovered for 25-35 minutes.
Let set for 10 minutes after baking.
Crunchy Tuna Noodle Casserole Topping
Mix all dry ingredients in a small bowl.
Add butter and mix thoroughly.
Notes
This casserole is great for leftovers. Simply spoon it into a microwave dish, cover it with a damp paper towel and microwave for 1 minute.