Tuesday, March 3, 2009

Tuna Noodle Casserole

Another husband approved meal this one never makes it to the fridge as leftovers.

Preheat oven to 375 degrees
Butter a large rectangular glass baking dish

Cook one package of egg noodles, and while they're cooking....

Melt 4 Tbsp. butter (real butter) in a medium saucepan until bubbly but not browned.

1/2 package sliced mushrooms
one onion, finely chopped
1/3 package of frozen bell pepper strips, chopped and thawed

Cook until veggies are tender, about five minutes

Stir in 1/4 cup flour
cook for one minute. Remove from heat and whisk in 2.5 cups of milk

return to heat and cook whisking until sauce returns to a boil and thickens, about 10 minutes. Remove from heat again and add about 2 cups shredded cheddar cheese, whisk together until the cheese melts into the sauce.

Add two drained cans of water packed white tuna to a large mixing bowl, break apart but don't mince.
Add the hot cheese sauce to the tuna.
Add in the noodles, two Tbsp. dried parsley flakes, salt and black pepper to taste.
mix together and pour into baking dish.

Combine and sprinkle over the top
1 cup dried plain bread crumbs and 4 Tbsp. melted butter.

Bake until browned and bubbling, about 30 minutes.

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