Tuna Noodle Casserole
1/2 cup butter, divided
1 package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons breadcrumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese
Preheat oven to 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 firm and drain. Melt 1 tablespoon butter in a skillet over medium-low heat.
Stir in the onion, celery and garlic, 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 and 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 cheese. Bake 25 minutes in the preheated oven or until bubbly and lightly browned.
Recipe courtesy of www.allrecipes.com.