Tuna and noodles from scratch

Tuna and Noodles from Scratch

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.


Tuna and Noodles


~~Angie @ www.mothersapronstrings.com~~


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