Tuna Noodle Casserole

June 15, 2017 By:

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Tuna Noodle Casserole
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Tagged: Under the Sea Under the Sea. Cream Cheese Cream Cheese. Casseroles & Pot Pies Casseroles & Pot Pies. Dinner Dinner. Pasta Pasta. Baked Baked. Flour Flour. Casseroles Casseroles. Tuna Tuna. Cheese Cheese. Lunch Lunch. Tuna Noodle Tuna Noodle. Seafood Seafood. Sides Sides. Tuna Casserole Tuna Casserole. Back to School Back to School. Tuna Tuna. Onions Onions. Casseroles Casseroles. Carrots Carrots. Entrees Entrees. Milk Milk. 30 Minutes or Less 30 Minutes or Less. Peas Peas. Main Dish Main Dish. Vegetable Casserole Vegetable Casserole.
Prep:
10 minutes
Cook:
20 minutes
Serves:
6-8
A traditional comfort food that will bring you memories of your childhood

Ingredients

Select ingredients:

Directions

  1. Preheat the oven to 375°F. Lightly oil a 1 1/2-quart casserole dish.
  2. Bring a large pot of water to a boil. Cook the noodles for 8 minutes, or according to package instructions, until al dente. Drain well and set aside.
  3. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the carrot and onion. Cook, stirring occasionally, for 3 minutes or until the carrot is crisp-tender.
  4. Add the remaining 2 tablespoons oil. Sprinkle the flour over the oil. Stir for 30 seconds.
  5. Add the milk, cream cheese, Cheddar/Monterey jack, mustard, salt, and pepper. Continue to cook, stirring constantly, for 2 minutes or until the sauce thickens.
  6. Remove the pan from the heat. Stir in the cooked noodles, tuna, and peas. (At this point, if you wish, the casserole can be eaten as a skillet dish without baking.)
  7. Transfer the mixture to the prepared casserole dish. Bake for 10 minutes.
  8. Top with the bread crumbs. Bake for 5 more minutes.