Description
A quick and comforting tuna noodle casserole without the use of canned soup, featuring tender noodles, a creamy sauce, and vibrant peas.
Ingredients
- 8 ounces broad egg noodles
- 4 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 cup mayonnaise
- 1 1/2 cups frozen peas, thawed
- 2 (5- to 6-ounce) cans of tuna in water, drained and flaked
- 2 to 3 tablespoons coarsely chopped pimientos, drained
- 1 cup breadcrumbs (soft, fresh)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon fine salt (more to taste)
- 1 tablespoon finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the oven to 350°F (180°C) and prepare your baking dish.
- Bring a large pot of salted water to a boil and cook the broad egg noodles until al dente. Drain and rinse with cold water.
- Melt 4 tablespoons of unsalted butter in a large saucepan over medium heat; add the sliced mushrooms and sauté until golden brown.
- Add the flour to the mushrooms and stir for 1-2 minutes to create a roux.
- Gradually whisk in the milk until the mixture thickens, forming a creamy base.
- Reduce heat, stir in mayonnaise, thawed peas, flaked tuna, and chopped pimientos, season with fine salt, and let simmer.
- Combine the cooked noodles with the creamy mixture in a large bowl, mixing well.
- Transfer the mixture to a greased baking dish and spread evenly.
- For the topping, mix breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake in the preheated oven for 25 minutes or until bubbly and golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
Consider adding cheese for a cheesy crust or experimenting with different vegetables.