Tuna casserole is one of my favorite things to make (and eat!). There are many ways to make a tuna casserole, but this one is my absolute favorite! Thanks for watching! Recipe below ⬇⬇⬇
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Tuna Casserole
3 cups wide egg noodles (about 5 oz)
1/4 cup butter
1 cup celery, chopped
1 red bell pepper, chopped
1/2 onion, diced
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
2 1/4 cups whole milk (or use 1 3/4 C. milk + 1 can of cream of chicken soup)
2 tbsp Dijon mustard
12 oz water packed chunk tuna, drained
1/2 cup frozen peas thawed
4 oz cheddar cheese shredded
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 tsp smoked paprika
1 tbsp parsley chopped
1 tbsp butter melted
Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish and set aside.
Cook noodles according to package directions, removing when al dente. Drain, and set aside.
Melt butter in a large skillet over medium heat. Add celery, bell pepper, and onion and cook until onion is translucent, stirring frequently.
Stir in flour, salt and pepper. Slowly add milk and cook, stirring constantly until thick and bubbly. Stir in Dijon mustard.
Add tuna, peas, noodles, and cheddar cheese and fold into the sauce.
Pour mixture into the prepared dish.
Combine Panko, Parmesan cheese, smoked paprika parsley and melted butter in a small bowl and sprinkle over the top.
Bake casserole for 25 to 30 minutes, uncovered, or until heated through and golden brown on top. Let stand for a few minutes before serving.
This recipe is from https://www.momontimeout.com/the-best-tuna-casserole-with-noodles/
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