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Tuna Noodle Casserole

Source of Recipe


From "The Good Home Cookbook" by Richard J. Perry



List of Ingredients



• 6 Tbsp (¾ stick) butter
  
• ½ cup finely chopped mushrooms
  
• ½ medium red bell pepper, seeded and finely chopped
  
• ½ medium onion, finely chopped
  
• 2 Tbsp all-purpose flour
  
• 2½ cups milk
  
• 2 (6-ounce) cans albacore tuna (packed in water or oil), drained
  
• Salt and pepper
  
• 3 cups cooked egg noodles
  
• 1 cup frozen peas or frozen mixed carrots and peas
  
• ½ cup dry bread crumbs
  






Instructions



1. Preheat the oven to 350°F. Grease a 2-quart casserole dish.
   
   
2. Melt 4 tablespoons of butter over medium heat in a large saucepan. Add the mushrooms, bell pepper, and onion and sauté until the mushrooms give up their juice, about 4 minutes. Stir in the flour until it forms a paste. Stir in the milk, increase the heat, and bring to a boil. Remove from the heat and stir in the tuna, breaking up any clumps. Season to taste with salt and pepper. Add the egg noodles and peas to the sauce, and mix well. Taste and adjust the seasoning as needed.
   
   
3. Transfer the mixture to the casserole dish and sprinkle the top with the bread crumbs. Melt the remaining 2 tablespoons butter and drizzle over the casserole. Bake for 25 to 35 minutes, until the topping is browned. Serve hot.
   
   Serves 4