I remember eating Tuna Noodle Casserole as a child growing up in the 80’s. It was an easy meal; dump a can of cream soup, some noodles and add a can of tuna in a casserole dish and bake till mushy. The results was a less than appetizing – over cooked pasta with minimal taste.
I revived this classic using fresh ingredients. Even my husband (who hates tuna) enjoyed dinner.
TUNA NOODLE CASSEROLE
1 pound of dry egg noodles
1 Tablespoon butter
1 cup chopped onion
1 cup fresh mushroom, diced
2 Tablespoons all-purpose flour
2 cups milk
1/2 cup of mild cheese blend
10 oz package of frozen peas – thawed
1 cup plain bread crumbs
2 cans of tuna, canned in water, drained
Begin by cooking noodles. In a large pot, bring water to boil, then add salt. Cook the noodles until al dente.
In a large skillet melt butter. Add onion and diced mushroom. Cook until tender. Sprinkle with flour and stir until combined. Slowly add milk and cheese. Add salt and pepper to match your taste. Heat until bubbly
Add tuna and peas to the sauce mixture. Remove from heat and stir in noodles.
Put in casserole dish. Top with bread crumbs. Bake 350 for 20 minutes
