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<blockquote data-quote="moreluck" data-source="post: 202153" data-attributes="member: 1246">Tuna Noodle Casserole From Scratch&nbsp;[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]1/2 cup butter, divided1 (8 ounce) package uncooked medium egg noodles1/2 medium onion, finely chopped1 stalk celery, finely chopped1 clove garlic, minced8 ounces button mushrooms, sliced1/4 cup all-purpose flour2 cups milksalt and pepper to taste2 (6 ounce) cans tuna, drained and flaked1 cup frozen peas, thawed3 tablespoons bread crumbs2 tablespoons butter, melted1 cup shredded Cheddar cheese&nbsp;[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]1.Preheat oven to 375 degrees friend (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.2.Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.3.Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.4.Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.</blockquote>

[QUOTE="moreluck, post: 202153, member: 1246"] Tuna Noodle Casserole From Scratch [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]INGREDIENTS:[/B][/FONT][/COLOR] 1/2 cup butter, divided 1 (8 ounce) package uncooked medium egg noodles 1/2 medium onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, minced 8 ounces button mushrooms, sliced 1/4 cup all-purpose flour 2 cups milk salt and pepper to taste 2 (6 ounce) cans tuna, drained and flaked 1 cup frozen peas, thawed 3 tablespoons bread crumbs 2 tablespoons butter, melted 1 cup shredded Cheddar cheese [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]DIRECTIONS:[/B][/FONT][/COLOR] 1.Preheat oven to 375 degrees friend (190 degrees C). Butter a medium baking dish with 1 tablespoon butter. 2.Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. 3.Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated. 4.Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese. 5.Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. [/QUOTE]

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