Recipe: Tuna Casserole Edited, Without Soup
Description: No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole.
From: &quot;MVANWINKLE at AllRecipes, modified by Marcel&quot;
Ingredients: [{"text": "1/2 cup butter, divided"}, {"text": "8 ounces medium egg noodles, uncooked"}, {"text": "1/2 medium onion, finely chopped"}, {"text": "1 stalk celery, finely chopped"}, {"text": "1 garlic clove, minced"}, {"text": "8 ounces button mushrooms, sliced"}, {"text": "1/4 cup all-purpose flour"}, {"text": "2 cups milk"}, {"text": "salt and pepper"}, {"text": "2 (6 ounce) cans tuna, NOT drained Yes, flaked"}, {"text": "1 cup frozen peas, thawed (OK to substitute waterchestnuts)"}, {"text": "2 tablespoons butter, melted"}, {"text": "3 tablespoons breadcrumbs"}, {"text": "1 cup cheddar cheese, shredded"}]
Instructions: Preheat oven to 375 degrees Fahrenheit (190 degrees C).
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, and cook 5 minutes, until tender.
Increase heat to medium-high, and mix in mushrooms.
Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
Gradually whisk in milk, and continue cooking 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 shredded cheddar cheese.
Bake 25 minutes in the preheated oven or until bubbly and lightly browned.
