Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, no soup tuna noodle casserole. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
No Soup Tuna Noodle Casserole is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. No Soup Tuna Noodle Casserole is something which I have loved my whole life. They’re fine and they look fantastic.
But most recipes include canned cream soup, which not everyone has in their pantry, or prefers to use. This tuna noodle casserole is made without canned soup and instead features a flavorful homemade sauce of. No canned soup mix in this recipe!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook no soup tuna noodle casserole using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make No Soup Tuna Noodle Casserole:
- Take 1/2 cup Butter Divided
- Prepare 1 packages Medium Egg Noodles
- Prepare 1/2 unit Medium onion Chopped
- Prepare 1 stalk celery chopped
- Make ready 1 clove Garlic chopped
- Get 8 oz Button Mushrooms Chopped
- Make ready 1/4 cup Flour
- Get 2 cup Milk
- Prepare 1 Salt
- Make ready 1 Pepper
- Take 2 can 6 Ounce cans of Tuna drained chopped
- Take 1 cup Frozen Peas thawed
- Get 1 cup Frozen Corn Thawed
- Make ready 3 tbsp Breadcrumbs
- Prepare 1 cup Chedder Cheese
Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper. Mix bread crumbs, parmesan and melted butter; sprinkle over casserole. This easy classic tuna noodle casserole from scratch has ZERO processed ingredients! It's made healthier by using no canned soups, whole wheat pasta, and less fat than other old fashioned tuna casseroles.
Instructions to make No Soup Tuna Noodle Casserole:
- Preheat oven to 375°F.
- Bring a large pot of lightly salted water to a boil. Add egg noodles cook for 8-10 minutes, until al'dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium heat.
- Stir in onion,celery,garlic,mushrooms and cook until all are tender.
- Melt 4 tablespoons butter in a medium saucepan and wisk in flour until smooth. Gradually whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper.
- Stir in tuna,peas,corn,mushrooms.
- Grease a glass baking dish
- Place drained noodles into baking dish and mix in mushroom mixture. Melt 2 tablespoons butter in a small bowl and combine with bread crumbs. Sprinkle over top casserole and top with cheese.
- Bake 25 minutes in preheated oven. Or until bubbly and lightly browned. Plate and enjoy!
Plus, you can make it ahead- it's freezable! Tuna noodle is at heart an easy, thrifty casserole, with a base of tender egg noodles, savory gravy, sweet peas, and delicate flakes of tuna (bonus points if it has a crispy, cheesy top). This one doesn't require a can of condensed soup or an advanced culinary degree — it hits all the high points of the. This classic tuna noodle casserole recipe combines tuna, egg noodles, cream of mushroom soup, peas, and cheddar cheese to make a creamy comforting casserole with a crunchy crumb topping. What does that phrase mean to you?
So that is going to wrap it up for this special food no soup tuna noodle casserole recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
