Tuna Noodle Casserole

Tuna Noodle Casserole

One glance at this tuna noodle casserole and the family will beg for seconds.


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

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