Tuna Noodle Casserole
Homemade Tuna Casserole is a staple in the midwest. We do love our casseroles!
Servings: 6
Ingredients
TOPPING
- ⅓ cup breadcrumbs
- 2 tablespoons butter, melted
CASSEROLE
- 7 ounces dried egg noodles
- 1 cup (150 g) frozen peas
- ¼ cup (½ stick / 56 g) salted butter
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 dash thyme
- ½ teaspoon kosher salt
- 3½ cups (857.5 g) whole milk
- ½ cup freshly grated parmesan cheese
- 2 cans (5 oz each) tuna packed in water, drained and flaked
Instructions
- Preheat the oven to 350° F.
- In a small bowl combine melted butter and bread crumbs, set aside.
- In a large pot of boiling salted water cook the egg noodles al dente and drain, set aside. (3-5 minutes)
- In a small pot of boiling water cook the peas until tender.
- In a medium pot over medium heat melt butter, whisk in flour, basil, oregano, thyme, and salt. Whisk constantly for one minute.
- Slowly whisk in the milk and stir constantly.
- When sauce starts to boil, lower the heat to simmer and whisk constantly until thickened.
- Remove from heat and add the parmesan cheese stir to combine.
- Fold in the drained noodles, peas, and tuna.
- Pour into the skillet or 10x8-inch baking dish and sprinkle with topping. Bake for 20 minutes. Let rest for 5 minutes before serving.