Tuna Noodle Casserole
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT55M40 Minutes
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Yield:4-6 servings
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups thinly sliced mushrooms
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, diced
- 3 tablespoons flour
- 2 cups whole milk, heated
- 3 tablespoons sherry
- ¼ teaspoon cayenne pepper
- 2 cups grated cheddar cheese, divided
- 2 cans solid white tuna, drained, flaked
- 8 ounces medium egg noodles, cooked
- Salt and freshly ground black pepper to taste
- 12.78g olive oil
- 354.88ml thinly sliced mushrooms
- 51.12g unsalted butter
- 1 small onion, diced
- 2 stalks celery, diced
- 38.34g flour
- 473.18ml whole milk, heated
- 38.34g sherry
- 1.07g cayenne pepper
- 473.18ml grated cheddar cheese, divided
- 2 cans solid white tuna, drained, flaked
- 226.8g medium egg noodles, cooked
- Salt and freshly ground black pepper to taste
It’s a classic for a reason – the creaminess of the sauce makes for a comforting meal. Make it your own by using your favorite cheese and tuna.
Preparation
STEP 1
Preheat oven to 375°F. Butter a 9X13-inch casserole dish.
STEP 2
Heat olive oil in a skillet on medium-high heat. Add mushrooms and sauté until liquid has evaporated and mushrooms are lightly browned. Remove from skillet.
STEP 3
Add butter to the same pan and sauté onion and celery. Add the flour and cook for about 1 minute. Slowly add heated milk and sherry and whisk until thickened. Add cayenne and salt and pepper to taste.
STEP 4
Add cooked mushrooms, tuna and half of the cheese.
STEP 5
Combine with cooked noodles and place in the casserole dish. Sprinkle with remaining cheese. Bake for 30 minutes.