Tuna Noodle Casserole

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This is the version of tuna casserole that my mom made while I was growing up. I loved this stuff, and never understood why people made fun of it. Once I got a little older and tried some of the "standard recipes" it suddenly made more sense why tuna hotdish was so despised: Cream of mushroom or onion soup as part of the white sauce!

Mom's version is made with a sauce consisting of milk, flour and mayo. In my opinion, this gives the dish a much better flavor.

Preparation Time:
0.75 hours

Ingredients

  • 1 pound wide egg noodles
  • 6-10 crimini mushrooms, sliced
  • 1 medium onion, diced
  • 1 tablespoon chopped garlic (optional)
  • 1 tablespoon vegetable oil
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup real mayonnaise (salad dressings like Miracle Whip will not work)
  • 1/2 cup peas (optional)
  • 1 teaspoon chipotle powder (optional)
  • 2 6 oz cans of chunk light tuna in water
  • 4-6 ounces of shredded cheese (I use the mexican cheese blend)
Cooking Instructions
  1. Preheat oven to 350 F.
  2. Boil your noodles in about a gallon of water for 6 minutes, drain and set aside.
  3. In the mean time, slice the mushrooms and dice the onions. Put the oil in a small skillet and sweat the onions, mushrooms and garlic over medium-low heat till they soften up.
  4. In a small saucepan mix together the mayo, milk and flour and cook over medium-low heat, stirring occasionally. When the sauce starts to thicken up andpulls away from the side of the pan, remove it from the heat.
  5. Mix the tuna into the sauce, then stir in the sweated veggies, peas and chipotle powder
  6. Add the noodles and sauce to the casserole dish and stir to combine. Top with your cheese.
  7. Bake in a 350 degree oven for 15 minutes.