This classic recipe brings back nostalgic flavors with a creamy sauce, tender noodles, and savory tuna, all baked together for a comforting meal that’s sure to please the whole family.
Ingredients
- 8 ounces egg noodles
- 2 (5-ounce) cans tuna, drained
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly.
- Gradually pour in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 5 minutes.
- Stir in the shredded cheddar cheese until melted and smooth.
- Add the drained tuna, cooked noodles, frozen peas, dried thyme, salt, and pepper to the skillet. Stir until everything is well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix together the breadcrumbs and chopped parsley (if using). Sprinkle this mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your old fashioned tuna noodle casserole!
