Wondrous Tuna Casserole Homemade Cooking

Tuna Casserole Recipe

– 8 oz. egg noodles
– 2 tbsp. butter
– 1/2 onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tbsp. all-purpose flour
– 2 cups milk
– 1/2 tsp. salt
– 1/4 tsp. black pepper
– 1/4 tsp. garlic powder
– 2 cans (5 oz. each) tuna, drained
– 1 cup frozen peas
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 tbsp. butter, melted


1. Preheat oven to 375°F.

2. Cook egg noodles according to package instructions until al dente. Drain and set aside.

3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion, celery, and garlic, and cook until vegetables are tender, about 5 minutes.

4. Add flour to the skillet and stir until vegetables are coated. Cook for 1 minute.

5. Gradually add milk to the skillet, stirring constantly to avoid lumps. Add salt, black pepper, and garlic powder, and stir until evenly combined.

6. Continue cooking over medium heat, stirring frequently, until the milk mixture starts to thicken.

7. Add drained tuna and frozen peas to the skillet, stirring to combine. Cook for another minute until the ingredients are heated through.

8. Remove skillet from heat and add cooked egg noodles and shredded cheese. Stir until cheese is melted.

9. Transfer the mixture to a 9×13 inch baking dish.

10. In a small bowl, combine breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the casserole.

11. Bake for 25-30 minutes, until the top is golden brown and the casserole is heated through.

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12. Let the casserole cool for a few minutes before serving.


– Cook egg noodles and set aside.
– Sauté onion, celery, and garlic in butter in a skillet until tender.
– Add flour, then gradually add milk and seasoning.
– After thickening, add drained tuna and frozen peas.
– Combine egg noodles, shredded cheese, and tuna mixture in a 9×13 inch baking dish.
– Top with breadcrumb mixture and bake at 375°F for 25-30 minutes.

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