This was really No Can Tuna Noodle Casserole. No soup cans and no tuna cans. It was very tasty too! Don’t get me wrong, I enjoy the original recipe, but I also like knowing exactly what I’m eating and unfortunately when you open a can, you just don’t know what chemicals or preservatives were added to make that gelatinous mass stay fresh. This recipe will take you 5 or 10 minutes longer and an extra pot will need to be washed but you’ll know that you’re feeding your family a meal without question marks. Give it a shot and let me know what you thought. I love hearing your feedback!
No Can Tuna Noodle Casserole
2 tbsp butter
1 (8 oz) package egg noodles, boiled until al dente
1/2 medium onion, chopped
3 garlic cloves, minced
8 oz white mushrooms, sliced
1 c frozen peas
6 oz tuna, drained (I used the no drain pouch)
4 tbsp butter
1/4 c all-purpose flour
2 c milk
salt and pepper to taste
4 tbsp panko breadcrumbs
1 c shredded cheddar cheese
1) Preheat oven to 375. Spray a baking dish with cooking spray and set aside.
2) Boil your pasta in salted water until al dente. Drain and set aside.
3) Melt 2 tbsp butter in a large skillet over medium heat. Saute the onion until translucent, about 5 minutes. Add the garlic and mushrooms and cook for another 5 minutes. Add the peas and and tuna and stir to heat through.
4) In a small sauce pan melt the 4 tablespoons of butter over medium heat and whisk in the flour. Slowly pour in the milk and continue to whisk until the mixture begins to get a little thick. Consistency of heavy cream is what you’re going for. Once you reach that consistency remove from the heat.
5) Add the pasta to the onion and tuna mixture and toss with the milk mixture. Season with salt and pepper to taste. Pour into your prepared dish. Sprinkle the panko breadcrumbs over the top and then top with the shredded cheese.
6) Bake for 25 minutes, or until lightly browned and bubbling.