Tuna Casserole

Name: Tuna Casserole
Yield: Makes 4 servings
Ingredients: 1/2 lb. egg noodles; 3 TB. butter; 1 medium onion, chopped; 1 stalk celery, chopped; 1 large clove garlic, chopped; 1/4 cup flour; 2-1/4 cups milk; salt and pepper; 2 6-oz. cans tuna, drained and cut into chunks; 1 cup thawed, frozen peas; 3 TB. breadcrumbs; 1/4 cup grated Swiss cheese; 3 TB. grated Parmesan cheese

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

Don’t look for canned soup here. This casserole is made with a fresh, creamy white sauce. It’s a nice Sunday supper dish. If you prefer, use grilled fresh tuna.

Prep time: less than 15 minutes

Region: Comfort Food Recipes

Ingredients

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Scale Recipe

1/2 lb. egg noodles
3 TB. butter
1 medium onion, chopped
1 stalk celery, chopped
1 large clove garlic, chopped
1/4 cup flour
2-1/4 cups milk
salt and pepper
2 6-oz. cans tuna, drained and cut into chunks
1 cup thawed, frozen peas
3 TB. breadcrumbs
1/4 cup grated Swiss cheese
3 TB. grated Parmesan cheese

Instructions

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Preheat the oven to 350 degrees.

Cook egg noodles in lightly salted water until tender, but firm.

Heat the butter in a skillet over moderate heat.

When the butter has melted and looks foamy, add the onion and celery and cook for or until the vegetables have softened slightly.

Add the garlic and cook briefly.

Stir in the flour and cook, stirring constantly, for .

Gradually add the milk and cook, stirring constantly for or until the sauce has thickened.

Remove the pan from the heat and stir in some salt and pepper to taste.

Combine the mixture and noodles.

Fold in the tuna and peas.

Place the mixture into a 1-1/2 quart casserole.

Sprinkle the surface with breadcrumbs and cheeses.

Bake for or until lightly crispy on top.

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