This casserole is delicious, and a Lenten staple in our house. My favorite part is that it eliminates to need for canned cream of mushroom soup, which contains many ingredients that are unnecessary and harmful to our bodies.
Plus, it is just plain better than the traditional version.
I hope that you will give it a try!
He who conceals his transgressions
will not prosper,
but he who confesses and and forsakes
them will obtain mercy.
Tuna Casserole From Scratch
- 16 oz box small shell pasta
- 8 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/3 cup celery, chopped
- 1 clove garlic, minced
- 8 oz button mushrooms, sliced
- 1/4 cup all purpose flour
- 2 cups whole milk
- 2 cans tuna, drained
- 1 cup frozen peas
- 1/4 cup panko bread crumbs
- 1 cup (4 oz...you can add more if you like!) shredded cheddar cheese
- Salt & pepper to taste
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil.
- In a six quart ovenproof pot, melt 2 Tbsp of butter. Add onions and celery. Cook for 5 minutes over medium-low heat. Add garlic and cook for an additional minute. Add sliced mushrooms. Turn heat up to medium and cook until liquid evaporates from the mushrooms, about 5-8 minutes.
- Salt the pasta water and start cooking the noodles.
- Add 1/4 cup of butter to the pot with veggies. Once melted, add the flour, stirring constantly for 2 minutes. Slowly add 2 cups of milk, stirring constantly until thickened and bubbling. Add salt and pepper to taste. Stir in peas and tuna.
- Drain noodles, and add to the cream mixture, stirring gently.
- Combine panko bread crumbs and 2 tablespoons of melted butter. Sprinkle over top of the tuna casserole. Sprinkle with cheese.
- Bake for 25 minutes.
If you do not have an ovenproof pot, add the noodles and veggie/cream/tuna mixture to a casserole dish, add bread crumbs & cheese, then bake.
Created using The Recipes Generator