Tuesday, February 18, 2020

Tuna Noodle Casserole

This is an old version of a tuna noodle casserole, that doesn't use any condensed soup to make the sauce for the casserole.


2- Five ounce cans of tuna in water, drained
8 - Ounces of uncooked egg noodles
1 - Small onion, finely chopped
1- Teaspoon of minced garlic (from a jar), or 1-2 cloves finely minced fresh garlic
1 - Stalk celery, finely chopped
1/2 - Bell pepper, finely chopped
8 - button mushrooms sliced*
1 - Cup frozen green peas
1/4 - Cup real butter
2 - Cups milk
2 - Tablespoons corn starch
Salt and black pepper to taste
1/2 - Cup bread crumbs
1 - Cup shredded cheddar cheese

  1. Preheat your oven to 350 degrees.
  2. In a deep skillet or pan, melt 1/4 cup butter over medium heat. Add the onions, garlic, celery, bell pepper, and mushrooms. Stir as the mixture cooks, until the vegetables start to get tender.
  3. Next, add 8 ounces of egg noodles (or pasta shells, or bow tie pasta) to boiling salted water. Cook according to pasta package directions, until al dente.
  4. Add the cup of frozen peas to the vegetable mixture, and stir to combine.
  5. Add the 2 cans of drained tuna, and the pasta, and stir to combine with the other ingredients.
  6. Stir 2 tablespoons of cornstarch into 2 cups of milk, until the cornstarch is mixed well with the milk, and pour into the skillet with the rest of the ingredients. Stir just until the sauce begins to thicken. Add salt and pepper to taste.
  7. Pour tuna and veggie mixture into a 9x13 buttered casserole dish. Sprinkle the top with the bread crumbs, and cover everything with the shredded cheddar cheese.
  8. Bake for 30 minutes until casserole sauce is thickened, and the cheese melts. Allow casserole to cool for about 5-8 minutes before serving. Serve with a green salad and your favorite bread.

* If you don't like mushrooms, you can substitute thinly sliced potatoes, like Yukon Gold, for the mushrooms.

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