Tuna Noodle Casserole

The weather has been all over the place here lately.  From 70s and sunny to 45 and rainy in a day!  The changing weather has really put me in the mood for comfort food.  After Chicken and Dumplings, I think Tuna Casserole is one of my favorite comfort food dishes.  It’s easy, delicious, and makes me feel warm and noodly inside.  Yes, noodly, it’s a good thing, don’t worry.

I made tuna casserole with this recipe for the first time last year.  Two of my students were over hanging out and playing video games after they’d mowed my lawn and I made this casserole for dinner.  It was hilarious.  My roommates and I thought it was delicious, but I don’t think the boys liked it at all.  It was nearly as funny as earlier that day when we made them listen to Dave Matthews Band in the car (The Space Between has NEVER been funnier).  They looked at me like I was the craziest white lady ever, trying to feed them tuna casserole.  But, then, they also thought I was crazy when I offered to let them lick the spoon when I made cookies, sooooo I’m questioning their taste.

Ingredients (serves 6):

1/2 c butter, divided

1 (8 ounce) package uncooked egg noodles

1/2 medium onion, chopped

1 stalk celery, chopped

1 clove garlic, minced

8 ounces button mushrooms, sliced

1/4 c flour

2 c milk

salt and pepper to taste

2 (6 ounce) cans tuna, drained and flaked

1 c peas

1/4 c green onions, sliced

3 tbsp bread crumbs

2 tbsp butter, melted

1 c shredded Cheddar cheese

Directions:

1. Preheat oven to 375 degrees. Butter a medium baking dish with 1 tablespoon butter.

2. Bring a large pot of water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

3. Melt 1 tbsp butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms.  Cook and stir 5 minutes, or until most of the liquid has evaporated.

4. Melt 4 tbsp butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, green onions, mushroom mixture, and cooked noodles.

5. Transfer the mixture to baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

6. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.