Tuna / Chicken Noodle Casserole (hotdish)


  • 7 TBSP Butter
  • 8 ounces of egg noodles
  • 1 stalk celery, finely sliced
  • 1 carrot, finely sliced
  • 1/2 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1/4 cup flour, slightly packed
  • 2 cups milk
  • salt and peper
  • 2-3 (5 ounce) cans of tuna OR 3/4-1 cup shredded chicken
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • 1 cup shredded Cheese
  1. Preheat oven to 375 degrees F
  2. Take 2 TBSP of butter and lightly butter a baking dish. Take remainder of butter and place in a microwave safe bowl.
  3. Cook Noodles according to directions on package
  4. While water is starting to boil and noodles cook Melt 1 TBSP butter in skillet on medium heat. Stir in Onions, garlic, celery and carrots. Cook for 5 minutes or until tender.
  5. Increase heat to medium-high, mix in Mushrooms. cook for 5 minutes or until most of the liquid is evaporated. Remove from heat and set aside.
  6. Melt 4 TBSP Butter in saucepan, when melted whisk in flour until smooth. Gradually whisk in Milk, salt and pepper. Cook for 5 minutes on medium-high until sauce thickens. The sauce will thicken quickly. You can always thin out by adding a little extra milk.
  7. Combined cooked noodles, Tuna/shredded chicken, peas, veggie mix and sauce. Pour into buttered Baking dish.
  8. Melt 2 TBSP butter (butter in your microwavable safe bowl), add in 1/4 bread crumbs. It will be dry and crumbly, it should be this way. Place on top of the Casserole. Top off with cheese.
  9. Bake for 20-25 minutes or until the cheese has turned golden brown and bubbly.
Serves 4-6

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