Tuna Noodle Casserole
One of the classic comfort foods, this tasty tuna noodle casserole features a creamy, homemade white sauce, cheddar cheese, green peas and a crispy, buttered bread crumb topping.
2 cups soft bread crumbs
6 tablespoons butter - divided use
1 (12-ounce) package wide egg noodles, cooked according to package directions
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups 2% milk
2 cups shredded cheddar cheese - divided use
1 1/2 teaspoons kosher or sea salt, or to taste
Freshly ground pepper to taste
2 (6.5-ounce) cans albacore tuna, drained
1 cup frozen peas, rinsed under cold water to thaw slightly (optional)
- Preheat oven to 350°F (175°C). Lightly grease a 13x9x2-inch baking dish; set aside.
- Combine bread crumbs with 2 tablespoons melted butter, tossing to coat well; set aside.
- In a large saucepan melt remaining 4 tablespoons butter. Add onions and sauté over medium heat until softened, about 3 to 4 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add milk and bring to a boil, stirring constantly, cook for 1 minute or until slightly thickened. Remove from heat.
- Add 1 1/2 cups cheese to mixture, stirring until cheese is melted and mixture is well blended. Season with salt and pepper.
- Add the noodles to sauce and mix well. Gently fold in tuna and peas, if using. Turn mixture into prepared baking dish and sprinkle with the remaining 1/2 cup cheese and then the buttered bread crumbs.
- Bake for 30 minutes or until hot and bubbly and top is lightly browned.
Makes 10 servings.
Variation: For a quick and easy crumb topping, substitute the bread crumbs and 2 tablespoons of the butter with 1/2 cup crushed potato chips, more or less, as desired.
Nutritional Information Per Serving (1/10 of recipe with the peas): 392.3 calories; 42% calories from fat; 18.7g total fat; 74.6mg cholesterol; 817.3mg sodium; 309.5mg potassium; 32.9g carbohydrates; 2.1g fiber; 6.4g sugar; 30.7g net carbs; 22.5g protein.