Needless to say, canned “cream of….” is not my favorite. What’s in that stuff anyway??
My kids are not big fans of tuna from a can, but I found this recipe and gave it a test drive. The kids LOVED it (no kidding) and I’ve made it a number of times since then. I do like to purchase the higher quality tuna because it tastes better to me. I short cut and use the frozen onions/celery mix and the mushrooms and just thaw them a bit in the microwave.
Check out the recipe here:
Tuna and Noodles from scratch
I like this recipe because it does not use canned soup mix. We like solid white Albacore tuna and you can add sliced mushrooms to step 2 if you like but continue to cook about 5 minutes longer.
½ c. butter, divided
1 (8 oz.) package uncooked medium egg noodles
½ medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
¼ c. all-purpose flour
2 c. milk
Salt and pepper, to taste
2 (6 oz.) cans tuna, drained and flaked
1 ½ c. frozen peas, thawed
3 Tbsp. bread crumbs
2 Tbsp. butter, melted
1 c. shredded cheddar cheese
1. Preheat oven to 375°F. Butter a 9x13-inch glass baking dish with 1 Tbsp. butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until al dente, about 9 minutes, and drain.
3. Melt 1 Tbsp. butter in a skillet over medium-low heat. Stir in onion, celery and garlic, cook for 5 minutes, or until tender.
4. In a deep skillet, melt 4 Tbsp. butter in a medium saucepan, whisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes, or until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, vegetable mix and cooked noodles.
5. Transfer to baking dish. Melt remaining 2 Tbsp. butter in a small bowl and toss with bread crumbs. Sprinkle over the casserole. Top with cheese.
6. Bake 25 minutes or until bubble and lightly browned.