Classic Tuna Noodle Casserole
It’s (essentially) Fall, at least here in Montana, and I think it is time for some comfort food 
Yesterday morning I had to actually apologize to my dairy goats for my cold hands while milking in the morning, in my opinion that means it is Fall.
So later in the day I started to get some Fall decor out and began thinking about all the fun Fall baking that can now start.
I have a had quite a few people ask for my Tuna Noodle Casserole recipe since I posted a few weeks ago on my Facebook page that I was making it. So now that it seems a little more appropriate, I am getting around to posting the recipe for everyone.
Now the original recipe, as it was given to me, calls for two cans of cream of mushroom soup. I hate canned cream-of-whatever soups as they have way to many nasty ingredients. As most of you know I love knowing exactly what is going into my food. So if you are in a pinch and want to use the canned stuff, go for it. I am going to list the recipe for making it from scratch, it doesn’t really take to much extra effort.
I have found a recipe to make a powdered version of the cream-of-whatever soup that sounds pretty good and has ingredients that make me happy, but I haven’t made it yet so I’ll keep you posted on that and then we can all try using it to make our Tuna Noodle Casserole!
UPDATE: I made the powdered soup and it is SO tasty. Totally make some and THEN make the tuna casserole. Seriously. {{{Click here}}}
I got this recipe years and years ago when my husband was in college. We used to sort of adopt single friends of my husband’s who were living in the dorms so one of these guys wanted to cook for us in return and he made this. It was his mom’s recipe and we just loved it so I wrote it down and have been making it ever since.
- 4 tablespoons butter
- ½ cup minced mushrooms
- ½ cup flour
- 2 cups milk
- 2 cans tuna in water
- 1 cup frozen peas
- 3 cups grated cheddar cheese
- 1 teaspoon sea salt
- freshly ground black pepper
- 2lb bag egg noodles
- Preheat your oven to 350˚.
- Cook the noodles according to package directions.
- While the noodles are cooking, melt the butter in a large pot over medium heat.
- Add the mushrooms and cook until soft.
- Add the flour and stir until moistened. Then add the milk a little at a time, stirring as you go to keep out the lumps.
- Once the milk is added and the mixture is nice and thick (if to thick add more milk), add the tuna, peas and 1 cup cheese.
- Season with salt and pepper to taste.
- Drain the noodles and then pour into the tuna mixture, mix until all the noodles are coated.
- Pour the mixture into a deep baking dish and sprinkle the remaining cheese over the top.
- Bake in the oven for about 10-15 minutes or until the cheese on top is nicely melted.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
