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Tuna Noodle Casserole I

4

0 min

Tuna Noodle Casserole I

Tuna Noodle Casserole I Photo 1

Time

0 min

Serving

6 persons

Calories

346

Rating

4.00★ (442)

Cuisine

Author: Victoria Buriak
This is easy, filling, and can be quick if you omit the baking step, which I often do.

Ingredients

  • wide egg noodles: 1 pack (8 ounce pack)
  • butter: 2 Tbsp
  • all-purpose flour: 2 Tbsp
  • salt: 1 tsp (optional)
  • milk: 1 cup
  • sharp Cheddar cheese: 1 cup (shredded)
  • tuna: 1 can (5 ounce can, drained)
  • peas: 1 can (15 ounce can, drained)

Metric Conversion

Stages of cooking

Tuna Noodle Casserole I Photo 21
Tuna Noodle Casserole I Photo 32
Tuna Noodle Casserole I Photo 43
Tuna Noodle Casserole I Photo 5 4
  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
    Tuna Noodle Casserole I Photo 2
  2. In a large pot of salted water, boil noodles until al dente. Drain well.
    Tuna Noodle Casserole I Photo 3
  3. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
    Tuna Noodle Casserole I Photo 4
  4. Bake in preheated oven for 30 minutes. apedawn
    Tuna Noodle Casserole I Photo 5

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