I made this the other day for lunch. My kids really enjoyed. It tasted even better the next day. You can also make this for dinner, especially during lent.
Tuna Noodle Casserole
Recipe type: Lunch
- 8 oz egg noodles
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 2 garlic cloves, minced
- ½ cups leeks, chopped
- ⅓ cup carrots, finely chopped
- ⅓ cup celery, finely chopped
- ⅓ cup red bell pepper, finely chopped
- ¼ cup flour
- 1-1/2 cups milk, heated
- dash cayenne pepper
- sea salt
- 2-5 oz chunk light tuna in water, drained
- ½ cup plain bread crumbs ( can use panko beadcrumbs)
- ¼ cup fresh Parmesan cheese, grated
- Preheat oven to 375 degrees F.
- Lightly grease a medium baking dish; set aside.
- Cook noodles according to directions; drain and set aside.
- In a large skillet over medium heat, combine oil and 1 tablespoon butter.
- Once butter has melted, add garlic, leeks, carrots, celery and bell pepper and cook for 4 minutes.
- In a large saucepan over medium heat, add 2 tablespoons butter.
- Once butter is melted, whisk in flour and cook, whisking constantly for 2 minutes or until the paste cooks and bubbles a bit. Be careful not to let it burn.
- Gradually whisk in milk and cook for 5 minutes or until sauce is smooth.
- Reduce heat to low and whisk in cheddar cheese and cayenne pepper, season to taste with salt.
- Stir in tuna, vegetable mixture and noodles; transfer to the prepared baking dish.
- In a small microwave-safe bowl, melt remaining butter.
- Add the breadcrumbs and Parmesan and mix well.
- Sprinkle over top of casserole.
- Bake for 25 minutes or until bubbly and lightly browned.
I did not have leeks so I used a yellow onion instead. I also used the same pot that I cooked the noodles in to make the paste. I mixed everything together in the same pot and then poured it into the prepared baking dish. By doing this, you have one less thing to clean.