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Egg Noodles and Tuna

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Tuna fish is definitely high on the list of most liked fish, and many enjoy its canned version when making salads and sandwiches. With the help of the following recipe, you can prepare a different dish with canned tuna that will satisfy you and your family in a very tasty way.

Prep Time 50 minutes

Serves: 6

Difficulty Level: Low

Egg Noodles and Tuna

Ingredients for dish:

Butter - as needed

Egg noodles - 9 oz.

Onion - 1/2 (finely diced)

Celery - 1 (finely diced)

Garlic - 1 clove (minced)

Flour - 3/4 cup

Milk - 2 cup

Canned tuna - 10.5 oz

Frozen peas - 1 cup (thawed)

Breadcrumbs - 3 tbsp.

Butter - 2 tbsp.

Cheddar cheese - 1 cup (grated)

Salt and Pepper - as needed

Button mushrooms - 9 oz.

Method of preparing the dish:

Heat your oven to 400°F (200°C), and oil a medium-sized, deep baking dish with some butter.
Boil salted water in a large pot, add cook the egg noodles for 10 minutes or until they are almost ready (al dente). Drain.
Heat a little butter over medium-low heat. Fry the onion, celery, and garlic for 5 minutes until all the vegetables soften.
Turn up the flame and add the mushroom slices to the frying pan. Fry for about 5 minutes or until most of the vegetable fluids evaporate.
In a medium saucepan, melt 1.7 oz. butter, add the flour and mix until smooth. Add the milk gradually and cook for 5 minutes until the mixture slightly thickens.
Mix the sauce, the noodles and the vegetables together.
Transfer the mixture to the baking dish you prepared ahead. In the now-empty saucepan, melt some butter and add the breadcrumbs. Drizzle over the baking dish. Alternatively, sprinkle the breadcrumbs straight on the baking dish, without mixing it with butter.
Sprinkle the cheddar cheese over the casserole, put it in the oven for 25 minutes or until the cheese is melted and served hot.

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