Aunt Harriet's Tuna Noodle Casserole
Serving Size / Yield
- 1/2 C. butter, divided
- 1 8-oz. pkg. egg noodles
- 1/2 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 1/2 lb. button mushrooms, sliced
- 1/4 C. all-purpose flour
- 2 C. milk
- 2 6-oz. cans tuna, drained and flaked
- 1 C. frozen peas, thawed
- 3 Tbs. bread crumbs
- 2 Tbs. butter, melted
- 1 C. Cheddar cheese, shredded
Preheat the oven to 375 degrees and grease a medium baking dish with 1 Tbs. of butter.
Cook the noodles in a pot of boiling, salted water until very undercooked (about 7 minutes). Drain.
Melt 1 Tbs. of butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic and cook for 5 minutes. Increase the heat and mix in the mushrooms. Cook for 5 more minutes.
Melt 3 Tbs. butter in a saucepan and whisk with flour until smooth. Slowly add the milk and continue stirring and cooking for 5 minutes. When thickened, season with salt and pepper. Add the tuna, peas, mushroom mix, and noodles. Transfer to baking dish.
Melt the remaining butter in a bowl, mix with bread crumbls, and top the casserole with it. Add the cheese.
Bake for 25-30 minutes or until bubbly and golden brown. If desired, place under the broiler for a few more minutes to crust the top.