Tuna Noodle Casserole
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 6 oz egg noodles
- 1½ T butter
- 1½ T flour
- 1½ cups milk
- ½ tsp. salt
- pinch of ground black pepper
- 1 can condensed cream of mushroom soup
- 1 can peas, drained
- 1 can tuna, drained
- ½ cup shredded jack & cheddar cheese blend
- Topping:
- ¼ cup panko
- 1 T butter, melted
- ¼ cup shredded jack & cheddar cheese blend
- Preheat oven to 350.
- Cook egg noodles according to the package instructions, reducing cook time by 1 minute.
- Meanwhile, melt butter over medium-low in a saucepan.
- Increase heat to medium and whisk in flour; cook for 2 minutes.
- Whisk in ½ cup of milk and cook, stirring, until mixture starts to bubble.
- Add in the remainder of the milk, cream of mushroom soup, salt and pepper; stir well.
- Cook, stirring occasionally, until sauce has thickened.
- Drain cooked noodles and add to sauce, along with tuna, peas and ½ cup shredded cheese.
- Spray a casserole dish with cooking spray and ladle in the tuna mixture.
- Sprinkle ¼ cup shredded cheese over the top of the casserole.
- Melt 1 tablespoon of butter; mix in ¼ cup panko. Sprinkle over cheese.
- Bake at 350 for approximately 30 minutes.
Recipe by Views From the Ville at http://viewsfromtheville.com/2016/02/25/tuna-noodle-casserole-recipe/
3.5.3208