Kick Start Your New Years: Quick, Cheap and Easy Recipe Day Twenty Eight: Tuna Noodle Casserole

Recipe Day Twenty Eight:  Tuna Noodle Casserole

1/2 cup butter, divided

1 (8 ounce) package uncooked medium egg noodles

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

8 ounces button mushrooms, sliced

1/4 cup all-purpose flour

2 cups milk

salt and pepper to taste

2 (6 ounce) cans tuna, drained and flaked

1 cup frozen peas, thawed

3 tablespoons bread crumbs

2 tablespoons butter, melted

1 cup shredded Cheddar cheese

Directions:

1. Preheat oven to 375 degrees F. Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and 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.
4. 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.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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