American Tuna Noodle Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 115 g butter, cut into pieces
- 225 g uncooked pasta
- 55 g onion (s), finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, finely chopped
- 225 g mushrooms, sliced
- 30 grams flour
- 475 ml milk
- Salt and pepper, black
- 2 cans tuna in its own juice
- 150 g peas (frozen), thawed
- 20 g breadcrumbs
- 30 g butter
- 140 g cheddar cheese, mild or spicy, rated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C (top / bottom heat). Grease a medium baking dish with 1 tablespoon of butter (115 g).
- Bring water to the boil in a large saucepan, season with salt and cook the pasta al dente for 8-10 minutes, then drain into a sieve.
- Melt 1 tablespoon of butter (115 g) in a pan over medium heat. Add onions, celery and garlic and sauté over medium heat for 5 minutes. Add the mushrooms, fry for another 5 minutes.
- Melt 4 tablespoons of butter (of the 115 g) in a saucepan, then sprinkle in the flour and stir well, add the milk and simmer for 5 minutes until the sauce thickens slightly. Season to taste with salt and pepper. Then add the drained tuna, peas, mushroom mixture and pasta, mix. Put everything in the baking dish.
- Heat the remaining 30 g butter in a pan over medium heat and mix with the breadcrumbs. Pour over the tuna mixture and sprinkle with the cheese. Baked in the oven for 25 minutes.
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