Tuna Noodle Casserole

Ingredients

• butter (0.5 cup)
• egg noodles (1 package)
• onion (0.5 )
• celery (1 stalk)
• garlic (1 clove)
• button mushrooms (8 ounces)
• all-purpose flour (0.25 cup)
• milk (2 cups)
• salt (0 )
• pepper (0 )
• tuna (2 cans)
• frozen peas (1 cup)
• bread crumbs (3 tablespoons)
• Cheddar cheese (1 cup)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. In a large pot, fill it with lightly salted water and bring to a boil. Cook the egg noodles at a boil until tender yet firm, about 7 to 9 minutes. Drain and set aside.
3. Melt 1 tablespoon of butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic; cook until tender, about 5 minutes. Increase heat to medium-high, then mix in the mushrooms and cook until most of the liquid evaporates, about 5 minutes. Remove from heat and set aside.
4. Melt 4 tablespoons of butter in a medium saucepan; whisk in flour until smooth. Gradually add the milk, cooking until the sauce is smooth and slightly thickened, about 5 minutes. Season with salt and pepper. Stir in the tuna, peas, mushroom mixture, and cooked noodles. Transfer to the prepared baking dish.
5. In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Mix in the bread crumbs until combined, then sprinkle over the casserole. Top with Cheddar cheese.
6. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 546
• fat: 31 g
• sats: 19 g
• carbs: 40 g
• fibre: 3 g
• protein: 27 g
• salt: 0 g