This is one of those comfort food dishes my mom used to make when I was a kid but something I didn’t start eating until I was an adult. As a child I didn’t like things like tuna or vegetables or creamy sauces (besides Alfredo). I didn’t eat dressing on salad or syrup on pancakes. I was plain. I’ve expanded my tastebuds throughout my 20s and 30s and now eat things like tuna and mayo and dressing. I still prefer pancakes without syrup though!
- ½ lb egg noodles (I used large shell noodles because we had them on hand)
- 2 ½ c. white sauce
- 1 3-oz can sliced mushrooms (or 8 oz fresh mushrooms sliced and sautéed in butter)
- 3 T. onions, minced (I used dried, minced onions)
- 1 T. butter
- 2 6.5-oz cans of tuna, drained (I used three of the regular sized cans of tuna — not sure how many ounces they are)
- ¾ tsp. salt
- 2 cans cream of mushroom soup
- 3 hard boiled eggs, sliced (normally I leave these out, but BF loves hard boiled eggs so I left them in; my mom omits)
- 2 c. shredded cheddar cheese (I used part jack because we didn’t have enough cheddar)
- Make white sauce using 1 ½ plus ½ c. milk, 4 T. butter, 4 T. flour, ¾ tsp. salt. Blend ½ c. milk, flour, and salt in a blender. In microwave heat remaining 1 ½ c. milk and butter in microwave safe dish until hot. Add blended ingredients. Cook in microwave until thick, stirring often.
- Cook noodles according to directions
- Combine noodles, tuna, white sauce, mushroom soup, butter, salt, pepper, 1 c. cheese, and eggs in a greased 2-qt casserole dish.
- Cover and bake for 45 minutes at 350 degrees.
- During the last 10 minutes remove the casserole from the oven, sprinkle with 1 c. cheddar cheese, and return to oven. Cook uncovered.
I was afraid BF might complain that this dish was too rich/creamy or too cheesy. Much to my surprise, he loved it and even had seconds. I cooked the casserole in a 2.5 quart corningware casserole dish — the ingredients barely fit. A 3-quart casserole dish is recommended.