Tuna Noodle Casserole

Comfort Food! 

Casserole season is upon us!!! This is one of my favorite recipes, I've spent years perfecting it to be just the way I like it! No evil mushrooms, extra creamy and no cans of stuff! It's a pretty large recipe, Alex likes to eat Tuna Casserole leftovers morning, noon and night so I usually make a big batch. (Pictured is the recipe cut in half.)

We tried out about 5 different Tuna Casserole recipes before we decided we just needed to make up our own! None of them were quite right! Too bland, too many servings, canned soups, cream cheese! This one is just perfect for us, plus, it's super easy to cut in half if you'd like to make less. I actually ended up using 2 cans of tuna for the halved version today just because I really like tuna, but it's up to you! Choose your own adventure! 

Without further ado, here is my magical recipe; 

Tuna Noodle Casserole
Serves 6-8

Sauce
4 Tbsp Butter
4 Tbsp Flour
2 Cups Milk
1/2 Cup Heavy Cream
1 tsp Salt
1/2 tsp Pepper
1/8 tsp Nutmeg (optional)

Filling
4 Cups Egg Noodles
2 tsp Canola Oil
1 Cup Diced Onions
1 Cup Peas
1 Cup Diced Celery
1/4 tsp Salt
1/4 tsp Pepper
2 (or 3) Cans Albacore Tuna in Water, Drained

Topping
1 Cup Breadcrumbs 
2 Tbsp Butter 

Preheat oven to 350 Degrees. Boil your egg noodles for the recommended time, usually about 5 minutes, drain and set aside. Spray a 9x13" casserole dish with Pam or grease with butter. Chop your onions and celery. Heat canola oil, saute onions and celery until just tender, add tuna, peas and spices and set aside. 

Roux time! Melt butter on medium in a large sauce pot, whisk in flour, stir for about two minutes, add spices. Slowly whisk in your milk and heavy cream. Leave on medium, stirring often until roux bubbles lightly and/or it has thickened enough to coat your whisk, just a few minutes! 

Combine roux with veggie mix and egg noodles, pour into greased casserole dish. Sprinkle generously with breadcrumbs. Melt your 2 Tablespoons of butter and drizzle over the top of your casserole. Bake at 350 Degrees for 20 minutes, broil (if desired) for about a minute before removing from oven to give the crumbs a nice, brown color and a little extra crunch! Yum! 

Here's the printable version. 

tunanoodlecasserole__2_.pdf
File Size:	55 kb
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Not gonna lie, this is the cats favorite recipe too. They get pumped the second they hear the cans come out of the cupboard. Hehe. Try it, you'll like it! 

Thanks for visiting!

-Ashley