Tuna Noodle Casserole
A creamy baked casserole of egg noodles, tuna, and peas under a buttery cracker crust.
Serves 6
Prep 15 min
Cook 35 min
Ingredients
- 8 oz wide egg noodles
- 3 tablespoons butter
- 1 onion, diced
- 8 oz mushrooms, sliced
- 3 tablespoons flour
- 2 cups milk
- 1/2 cup chicken stock
- 1 cup frozen peas
- 2 cans (5 oz each) tuna, drained
- 1 cup shredded cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
Steps
Step 1. Heat the oven to 375°F. Boil the noodles 2 minutes short of the package time and drain.
Step 2. Cook the onion and mushrooms in the butter for 8 minutes. Stir in the flour for 1 minute, then whisk in the milk and stock and simmer until thick, about 5 minutes.
Step 3. Stir in the peas, tuna, cheddar, salt, and pepper, then the noodles.
Step 4. Pour into a baking dish. Mix the crumbs with the melted butter and sprinkle over the top.
Step 5. Bake for 20 to 25 minutes until bubbling and golden.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.