Sometimes when the weather is cool and rainy, I crave an old fashioned casserole to eat. My Mother-in-law used to make a wonderful Tuna Casserole, but I really haven't tried to make one myself too often. You see, my husband won't eat it-he doesn't care for canned tuna. But, the other day it sounded so good to me that I decided to come up with a Tuna Casserole for my daughter and I for dinner. It turned out wonderful. I did not use creamed soups, but made my own white sauce with a little cheese. This Easy Tuna Casserole was creamy and delicious and I'll definitely be making it again! This recipe is for a small pan and will feed only 2-3 people, so double it to feed more.
EASY TUNA CASSEROLE
from Lynda's Recipe Box
2 tablespoons flour
2 tablespoons unsalted butter
1/2 cup onion, diced
about 4 ounces of sliced mushrooms- I used some leftover from the day before.
1 1/4 cup low sodium chicken broth
1/2 cup milk or half and half
1/2 cup (4 ounces), shredded cheddar cheese
5-6 ounces egg noodles
1 can tuna, drained
3/4 cup frozen peas
1/4- 1/2 teaspoon salt
pepper to taste
crushed potato chips for topping
Cook noodles according to package directions.
To make sauce: In a large saucepan melt the butter and saute the onions and mushrooms for a couple of minutes until onions are soft and mushrooms have lost alot of their liquid. Stir in the flour and cook for a minute. Pour in the chicken broth and whisk while it cooks and thickens. Add the milk or half and half and whisk thoroughly until thickened. If it gets too thick, add a bit more milk. Stir in the cheese, peas, salt and pepper and stir until cheese is melted. Taste sauce and adjust seasonings if needed.
Now gently fold in the noodles and drained tuna, taking care to leave the tuna chunky, if possible. Pour mixture into a buttered 1 1/2 quart baking dish. Top with crushed potato chips, if desired. Bake in a preheated 350 degree oven for about 20 minutes or until casserole is bubbly. Enjoy!