Exceptional FALL BAKED TUNA CASSEROLE🍁🎃 Classic Recipes

Fall is the perfect time to enjoy cozy and heartwarming dishes, and this baked tuna casserole is no exception. With a delicious blend of flavors and textures, this recipe will surely be a hit at any fall gathering or family dinner.

– 12 oz egg noodles
– 2 cans tuna, drained
– 1 cup frozen peas
– 1 cup frozen corn
– 1/2 cup chopped onion
– 1/2 cup chopped celery
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 1/4 tsp paprika
– 1/4 cup breadcrumbs
– 1/4 cup grated parmesan cheese

1. Preheat the oven to 375°F and prepare a 9×13 inch baking dish.
2. Cook the egg noodles according to package instructions, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and celery and cook for 2-3 minutes, until softened.
4. Add the flour to the pan and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
5. Gradually add the milk to the pan, whisking constantly to prevent lumps from forming. Cook for 3-4 minutes, until the mixture thickens.
6. Add the salt, black pepper, garlic powder, and paprika to the sauce and stir to combine.
7. Add the drained tuna, frozen peas, and frozen corn to the pan and stir to combine.
8. Add the cooked egg noodles to the pan and mix everything together until well combined.
9. Pour the mixture into the prepared baking dish.
10. In a small bowl, combine the breadcrumbs and grated parmesan cheese. Sprinkle the mixture evenly over the top of the casserole.
11. Bake the casserole for 25-30 minutes, until the top is golden brown and the filling is heated through.
12. Let the casserole cool for a few minutes before serving.

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– Fall baked tuna casserole is a perfect dish for cozy and heartwarming dishes.
– Use 12 oz egg noodles, 2 cans tuna, 1 cup frozen peas, 1 cup frozen corn, 1/2 cup chopped onion, 1/2 cup chopped celery, 1/4 cup unsalted butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp paprika, 1/4 cup breadcrumbs, and 1/4 cup grated parmesan cheese.
– Cook the egg noodles, melt the butter, and sauté the onion and celery in a large saucepan over medium heat.
– Add the flour, milk, and seasoning to the pan and whisk until smooth. Add the tuna, peas, and corn, and mix everything together.
– Pour the mixture into the prepared baking dish and top with the breadcrumb and parmesan cheese mixture.
– Bake for 25-30 minutes at 375°F, and let the casserole cool for a few minutes before serving.


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