Tuna Casserole from Scratch

Ingredients:

  • 8 oz Egg Noodles
  • 3 tbsp olive oil
  • 2 celery ribs
  • 16 oz cremini mushrooms (chopped)
  • ¼ cup all-purpose flour
  • 1 cup soy milk
  • 1 cup vegetable stock
  • salt (to taste)
  • black pepper (to taste)
  • 12 oz tuna (canned, flaked with fork)
  • ½ cup breadcrumbs
  • 1 cup cheddar cheese (shredded)

Instructions:

  1. Preheat oven to 375 degrees and butter a 9x13 baking dish. Set aside.
  2. Cook pasta in salted water according to directions.
  3. Meanwhile, melt 2 tablespoons butter in a large skillet. Add the diced onions and celery; sauté until tender (about 3 minutes).
  4. Add the minced garlic; sauté until fragrant (about 30 seconds).
  5. Add the mushrooms, stir with the other veggies, then allow to cook until most of the liquid has evaporated, stirring only occasionally (about 10 minutes).
  6. Add the flour (1/4 cup), stir to coat, and gradually add the milk (1 cup) and broth (1 cup). Heat over medium-high heat until thickened, stirring frequently. Season with salt and pepper to taste.
  7. Meanwhile, in a small bowl, melt remaining tablespoon of butter. Mix with breadcrumbs (1/2 cup).
  8. Add the cooked, drained pasta and tuna to the mixture. Spread mixture into the prepared baking dish. Sprinkle breadcrumb mixture on top. Top with the shredded cheese (1 cup).
  9. Bake for about 20 minutes, or until browned and bubbly.

Servings: 8

Source: https://bowlofdelicious.com/tuna-casserole/#recipe