Ingredients: |
Ingredients: 1/2 cup butter divided
1(8 ounce) package uncooked medium egg noodles
1/2 medium onion finely chopped (optional)
1 stalk celery finely chopped
1 clove garlic, minced (optional)
8 ounces button mushrooms sliced
1/4 cup all-purpose flour
2 cups homo or 2% milk
salt and pepper to taste
2 (6 ounce) cans of water packed tuna, drained and flaked
1 cup frozen peas
3 tbsp. bread crumbs
2 tbsp. melted butter
1 cup shredded Cheddar cheese (optional)
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Directions: |
Directions:Preheat oven to 350 º F. 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. Cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir for 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 for 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 if desired. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. It is important not to cook this at too high a temperature or the white sauce will break |
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