Cheesy Tuna Casserole


This is one of those comfort food dishes my mom used to make when I was a kid.

Ingredients:

  • 1/2 lb. egg noodles (I used large shell noodles because we had them on hand)
  • 2 1/2 c. white sauce
  • 1 3 oz. can sliced mushrooms
  • 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)
  • 3/4 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)
  • 2 c. shredded cheddar cheese (I used part jack because we didn’t have enough cheddar)

Directions:

  1. Make white sauce using 1 1/2  plus 1/2 c. milk, 4 T. butter, 4 T. flour, 3/4 tsp. salt. Blend 1/2 c. milk, flour, and salt in a blender. In microwave heat remaining 1 1/2 c. milk and butter in microwave safe dish until hot. Add blended ingredients. Cook in microwave until thick, stirring often.
  2. Cook noodles according to directions
  3. Combine noodles, tuna, white sauce, mushroom soup, butter, salt, pepper, 1 c. cheese, and eggs in a greased 2-qt casserole dish.
  4. Cover and bake for 45 minutes at 350 degrees.
  5. 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.

Personally, I think the dish could have used a little more cheese (and butter).

Recipe rating:

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