Ingredients
Scale
- 8 ounces egg noodles
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (5 ounce) cans tuna, drained
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens.
- Stir in salt and pepper. Remove from heat.
- Add cooked noodles, drained tuna, and peas to the sauce. Mix well.
- Pour the mixture into the prepared baking dish.
- Sprinkle with shredded cheddar cheese and breadcrumbs.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
Notes
- You can add a variety of vegetables like corn or mushrooms.
- For extra flavor, add a pinch of garlic powder or dried dill to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 7g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg