Tuna & Noodles from Scratch
 
Prep time
Cook time
Total time
 
This tuna and noodle casserole is a retro dish that you'll feel good about feeding your family. Buy organic noodles for a comforting, unprocessed meal! Recipe Source: Adapted from Foodista
Serves: Approximately 6-8 servings
Ingredients
  • 2 Tablespoons butter, divided
  • ¼ cup finely chopped onion
  • 1 cup chopped celery
  • ¼ pound button mushrooms, chopped or sliced
  • ¼ cup flour
  • 1 cup milk (I used skim)
  • ½ cup half and half
  • 1 cup frozen, organic peas
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon coarse ground black pepper
  • ¼ pound fresh egg noodles (dry are fine)
  • 12.5 ounces good tuna, packed in water, drained
  • 1 cup fresh bread crumbs (panko is fine)
  • ¼ cup freshly grated Parmesan cheese
Instructions
  1. Heat the oven to 375 degrees. Brush a 9-inch round baking dish with 1 Tablespoon of the butter, and set aside.
  2. In a medium size saucepan, heat 1 Tablespoon of butter until melted.
  3. Add the onion and celery and cook over medium heat until the vegetables are tender, about 3 minutes.
  4. Stir in the mushrooms and continue to cook, stirring frequently until the mushrooms are tender, about 2 minutes.
  5. Remove the saucepan from the heat and add the flour to the vegetables. Whisk to combine. Gradually blend in about half of the milk and whisk until the mixture looks smooth.
  6. Stir in the remaining milk and half-and-half.
  7. Heat over medium heat, stirring, until the sauce begins to simmer and thicken, about 1 to 2 minutes. Whisk constantly to avoid burning or scorching.
  8. Add the peas and stir to combine.
  9. Season to taste with the salt and pepper.
  10. Cook the noodles in boiling salted water until they are tender, 7-9 minutes or according to package directions and drain.
  11. Spread about ⅓ of the drained noodles on the bottom of the buttered baking dish.
  12. Arrange ½ of the drained tuna over the noodles, then pour ⅓ of the sauce over the top, spreading to the edges.
  13. Repeat the layers.
  14. Top with the remaining noodles and sauce.
  15. Heat the remaining 1 teaspoon of butter in a small nonstick skillet over medium-low heat until the butter is melted.
  16. Add the bread crumbs and stir until the bread crumbs begin to brown, about 2 to 3 minutes. Sprinkle the bread crumbs over the top of the noodles.
  17. Bake until hot through the center, 30 to 35 minutes.
  18. Sprinkle parmesan cheese on top, and serve warm.
  19. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2012/10/tuna-noodles-from-scratch.html/