Tuna Noodle Casserole
A homemade tuna noodle casserole, featuring a savory, scratch-made sauce rather than condensed soup, offers comforting flavor.
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Instructions
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Preheat the oven to 350 F. Start boiling salted water for the noodles.
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Cook 8 ounces broad egg noodles until al dente, then drain, rinse, and set aside.
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Melt 2 ounces butter in a large saucepan; sauté 8 ounces sliced mushrooms until tender.
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Stir in 3 tablespoons flour and cook for 1-2 minutes.
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Gradually whisk in 2 1/2 cups milk and cook until the sauce thickens.
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Add 1/2 cup mayonnaise, 1 1/2 cups thawed peas, 2 cans drained tuna, 2-3 tablespoons chopped pimientos, and salt; simmer for 1 minute.
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Combine the sauce with the cooked noodles.
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Transfer the mixture to a lightly buttered 2-quart baking dish.
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Prepare the topping by mixing 1 cup breadcrumbs, 2 tablespoons butter, and 1/4 teaspoon salt; sprinkle over the casserole.
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Bake for about 25 minutes until bubbly and the topping is browned.