Description
A comforting casserole made from scratch with tuna, noodles, and a creamy sauce, perfect for family gatherings.
Ingredients
- Fine salt (as needed)
- 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 fresh breadcrumbs
- 2 tablespoons unsalted butter (melted)
- 1/4 teaspoon fine salt (more to taste)
- 1 tablespoon finely chopped fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente (7-9 minutes). Drain and rinse with cold water.
- In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the sliced mushrooms and sauté until golden brown and tender.
- Sprinkle 3 tablespoons of flour over the mushrooms, cooking for 1-2 minutes until fragrant.
- Gradually whisk in 2 1/2 cups of milk, stirring until the sauce thickens.
- Stir in the mayonnaise, peas, drained tuna, and chopped pimientos. Season with salt to taste and simmer for about 1 minute.
- Combine the cooked noodles with the sauce, coating well, then transfer to a buttered 2-quart baking dish.
- Mix breadcrumbs with 2 tablespoons of melted butter and a pinch of salt. Sprinkle over the casserole.
- Bake for 25 minutes or until bubbling and the topping is golden brown. Garnish with fresh parsley if desired before serving.
Notes
Using high-quality tuna and ingredients enhances flavor. You can add other vegetables if preferred.
