Tuna Noodle Casserole
Tuna Noodle Casserole from scratch is as easy as opening that can of soup. See my step-by-step easy instructions for classic comfort food.
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Servings: 8 servings
Ingredients
Casserole
- 12- ounce package of Egg Noodles cooked 1-2 minutes less than the recommended least cooking time on the package
- 11- ounce packet of white tuna packed in water
- 4- ounces crimini button mushrooms - diced small
- 2 celery stalks - dice small
- 1/2 onion - diced small
- 1 cup frozen peas
- 1/4 cup 4 TBS butter
- 1/4 cup flour
- 2 cups milk or half-n-half
- 4- ounces shredded cheddar cheese.
Crunchy Tuna Noodle Casserole Topping
- 2.5- ounce bag of potato chips - crushed
- 4- ounces shredded cheddar cheese
- 1/3 cup Panko unflavored bread crumbs
- 1/4 cup finely grated parmesan cheese
- 1 TBS melted 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.