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Tuna Noodle Casserole-Simply The Best

Author: Catherine's Plates

Ingredients

  • 6-8 oz egg noodles
  • 4 TBS butter, divided
  • 1 celery rib, diced
  • 1/2 Onion Diced
  • 1 tsp garlic minced
  • 3 TBS Flour
  • 2 cups Chicken Broth
  • 1 cup milk
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1/4 cup grated parmesan
  • 2 (5 oz) cans albacore white tuna in water
  • 2 cups frozen peas
  • 1 cup panko crumb or other crumb
  • 3 TBS butter melted, for crumble
  • 1 cup shredded cheddar cheese

Instructions

  • Cook noodles per instructions on package, drain and set back in pot.
  • In a large skillet, melt 1 TBS butter on medium high. Add diced celery and onion. Saute 2-3 minutes until onion is softened. Add minced garlic and cook for 30 seconds.
  • Add remaining 3 TBS of butter and add the flour. Continually mix for 1-2 minutes.
  • Slowly add in the chicken broth and milk. Season with salt and pepper. Stir until sauce thickens.
  • Mix in the tuna and peas.
  • Pour mixture into the pasta and mix well. Add in parmaesan cheese and mix.
  • Pour mixture into a 9 x 13 baking dish that was prepared with cooking spray. Smooth out.
  • Sprinkle chedder cheese evenly on top.
  • Mix together panko crumbs and 3 TBS butter and sprinkle all over casserole.
  • Bake at 350 degrees for 25 -30 minutes until crumb topping is golden brown and casserole mixture is bubbly. Enjoy.