There’s just some nights where I forget (couldn’t be bothered) to defrost some meat/chicken or just really desire a change from being a carnivore for a couple nights. Tuna Noodle casserole to the rescue! So versatile as you can add or omit the veggies you desire. Instead of peas add sweetcorn, add some broccoli or even scrap the mushrooms if your fussy. I was apprehensive giving this to my 16month old as he was never keen on pastas, but I’m so happy to say he gobbled this down and had seconds! Kids will love this cheesy tuna noodle goodness.
What you’ll need
▪115g butter (5tbsp)
▪1 pack uncooked medium egg noodles (usually come in 4 rolled bundles)
▪ 1 medium onion (finely chopped)
▪1 garlic clove (minced)
▪200g button mushrooms (sliced)
▪30g all-purpose flour
▪2 cans tuna (drained)
▪20g bread crumbs
▪30g butter (melted)
▪140g grated Cheddar cheese
-Preheat oven 190c. Grease a medium baking dish with 1 tablespoon butter. Boil slightly salted water in a pot and cook egg noodles for 8 to 10 minutes, til al dente and drain.
-Melt 1 tablespoon of the butter in a pan over medium-low heat. Add in the onion and garlic and cook 5 minutes, until soft. Increase heat to medium-high and add in mushrooms. Continue to cook and stir for further 5 Minutes.
-Melt 3 tbsp of butter in a medium saucepan, and whisk in flour until smooth. Little by little whisk in milk and continue cooking 5 minutes until sauce is smooth and slightly thickened. Season with salt and pepper to taste. Stir in tuna, peas, mushroom mixture, and cooked noodles.
-Transfer to the baking dish. Melt remaining butter in a small bowl, adding the bread crumbs and sprinkle over the casserole. Top with cheese.
-Bake 25 minutes in the preheated oven, or until bubbly and lightly golden.