Tuna Noodle Casserole Recipe
Ingredients
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Butter/Margarine | 4 Tablespoon | |
| Mushrooms | 4 Ounce, trimmed | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Pepper red | 1/4 Cup (16 tbs), finely chopped | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Milk | 3 Cup (16 tbs) | |
| White tuna | 2 Can (10oz), drained, flaked | |
| 8 ounces wide egg noodles, cooked as label directs | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
1. Preheat oven to 375°F. Butter shallow 1 1/2- to 2-quart baking dish. Spread bread crumbs in jelly-roll pan. Bake until golden, about 5 minutes; cool. Stir in parsley.
2. Meanwhile, in medium saucepan, melt butter over medium heat. Add mushrooms, shallots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in flour; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk; heat to boiling. Reduce heat; simmer, whisking occasionally, 1 minute.
3. In large bowl, combine sauce, tuna, noodles, salt, and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs. Bake until crumb topping has browned and filling is bubbling around edges, about 25 minutes.
2. Meanwhile, in medium saucepan, melt butter over medium heat. Add mushrooms, shallots, celery, and red pepper. Cook, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in flour; cook, stirring, 1 minute. With wire whisk, gradually whisk in milk; heat to boiling. Reduce heat; simmer, whisking occasionally, 1 minute.
3. In large bowl, combine sauce, tuna, noodles, salt, and pepper. Pour mixture into prepared baking dish. Sprinkle with bread crumbs. Bake until crumb topping has browned and filling is bubbling around edges, about 25 minutes.
Chef
