Tuna Noodle Casserole from Scratch

Recipe View Preheat your oven to 375°F (190°C). Lightly butter a medium-sized baking dish (approximately 9x13 inches) with 1 tablespoon of the butter. (5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add the egg noodles and cook according to package directions, until al dente (about 7-9 minutes). Drain well and set aside. (10 minutes)

Recipe View In a large skillet, melt 1 tablespoon of butter over medium-low heat. Add the chopped onion, celery, and minced garlic. Sauté until softened and fragrant, about 5 minutes. Increase the heat to medium-high, add the sliced mushrooms, and cook until they release their moisture and begin to brown, another 5-7 minutes. Remove from heat and set aside. (15 minutes)

Recipe View In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour until smooth, creating a roux. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens slightly and is smooth, about 5 minutes. Season generously with sea salt and freshly ground black pepper to taste. (10 minutes)

Recipe View Gently fold in the flaked tuna, thawed peas, sautéed mushroom mixture, and cooked egg noodles into the creamy sauce. Transfer the mixture to the prepared baking dish, spreading it evenly. (5 minutes)

Recipe View In a small, microwave-safe bowl, melt the remaining 2 tablespoons of butter (about 10-15 seconds). Stir in the panko bread crumbs until evenly coated. Sprinkle the buttered bread crumbs evenly over the casserole, followed by the shredded Cheddar cheese. (3 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly, the cheese is melted and golden brown, and the bread crumbs are toasted. Let stand for a few minutes before serving. (25 minutes)