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Ingredients
1/2 Cup butter, divided
1 (8 oz) Package medium egg noodles
1/2 Medium onion, finely chopped
1 Celery stalk, finely chopped
1 Garlic clove, minced
8 Ounces button mushrooms, sliced
1/4 Cup all-purpose flour
2 Cups milk
Salt & pepper to taste
2 (6 oz) Cans tuna, drained & flaked
1 Cup frozen peas, thawed
3 Tablespoons bread crumbs
2 Tablespoons butter, melted
1 Cup cheddar cheese, shredded
Instructions
Preheat oven to 375�F. 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 to taste. 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 cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.