Tuna Casserole
No canned mushroom soup in this recipe! This delicious Tuna Casserole uses a simple homemade roux.
Servings 6 people
Calories 550kcal
Ingredients
- 8 oz uncooked medium egg noodles
- 1 1/2 tbsp olive oil
- 1/2 onion diced
- 2 celery stalks diced
- 1 garlic clove minced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- salt and pepper to taste
- 2 5-7oz cans tuna drained and flaked
- 1/2 cup frozen peas
- 1/2 cup crushed potato chips
Instructions
- Preheat oven to 350 degrees F
- Bring large pot of lightly salted water to a boil. Add egg noodles and cook 8-10 minutes until al dente, drain
- Add oil in a skillet over medium heat. Add onion, celery, and salt/pepper to taste; cook for 3-5 minutes. Add garlic and cook for 2 more minutes, remove vegetables from heat and set aside
- In a separate large skillet over medium-low heat, melt 1/2 cup butter. Sprinkle flour into melted butter and whisk constantly for 1 minute or until smooth. Increase heat to medium-high and gradually whisk in milk until combined. Whisking constantly, cook until sauce is bubbly, smooth and slightly thickened, about 3-5 minutes; remove from heat
- Season roux sauce with salt and pepper to taste. Stir in the tuna, peas, cooked vegetable mixture, and cooked noodles.
- Transfer to medium baking dish and top with crushed potato chips. Bake in preheated oven 20-30 minutes