Description
An updated version of tuna noodle casserole to satisfy hungry family and friends.
Ingredients
- 4 Tablespoons Lightly Salted Butter
- ¼ cups Finely Diced Or Grated White Onion
- ¼ cups Diced Red Bell Pepper
- 1 cup White Button Mushrooms (wipe With Damp Paper Towels, Sliced Thinly)
- ½ teaspoons Black Pepper
- ¼ teaspoons Chopped Fresh Parsley
- 3 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 2 cups Elbow Pasta, Cooked According To Package Instructions And Drained
- ¼ cups White Cheddar Cheese, Shredded
- ¼ cups Fontina Cheese, Shredded
- 2 cans (5 Oz. Size) Tuna, Drained (Your Choice, Light, Albacore)
- ¾ cups Seasoned Bread Crumbs, Optional
Preparation
Preheat oven to 375 F.
In a saute pan over medium heat, melt the butter. Once melted add onions and bell peppers and saute for a few minutes, until starting to soften. Add button mushrooms and stir to combine. Turn heat to low and add black pepper and parsley, and stir. Allow the mixture to cook for a few minutes until the moisture from the mushrooms starts to evaporate.
Add flour and stir to combine. Once flour turns to a paste, add the milk and stir to combine. Add the cooked and drained pasta and stir mixture again. Add cheddar cheese and Fontina cheese and stir well with a spatula. Transfer to a baking dish.
Add tuna into a bowl and break apart. Add tuna into the baking dish and fold it into the mixture. Add seasoned breadcrumbs over the top, optional. Cover with a sheet of foil.
Place baking dish in the oven and bake for 25 minutes. Remove foil and bake for an additional 5 minutes to brown the top.
Serve immediately and enjoy!
