Thursday, February 5, 2009

Tuna Noodle Casserole















I've had this recipe saved for so long, I have no idea where it came from. I finally got around to making it tonight and I really liked it. I'm a big tuna casserole fan though so I knew I would.


6 oz. whole wheat egg noodles
Cooking spray
1 shallot, diced
2 garlic cloves, minced
4 oz. sliced baby bella mushrooms
1 celery stalk, thinly sliced
2 TBSP flour
2 cups 1% milk
1 can tuna
1/2 cup parmesan cheese, divided
1/4 cup panko
salt & pepper

Cook the noodles according to package. Coat a deep pan in cooking spray and saute the shallot. Add in the garlic, mushroom and celery and cook until the mushrooms begin to sweat. Stir in the flour and brown. Whisk in the milk and cook until thickened, about 5-7 minutes. Salt & pepper the sauce to taste. Once thickened, add in the parmesan cheese and noodles. Pour into an 8x8 casserole dish (or similar). Top with the panko. Cook in a 350 degree oven covered for 20 minutes. Uncover and cook another 10 minutes. Serves 4.

2 comments:

Tiff said...

I love tuna noodle casserole too. Especially when it's made from scratch!

Joelen said...

Yum - tuna casserole is such a comforting meal!