*1 cup butter, divided
*1 (10 ounce) bag uncooked egg noodles
*1 medium onion, finely chopped
*2 stalks celery, finely chopped
*2 garlic clove, minced
*1 (8 ounce) package mushrooms, roughly chopped
*1/2 cup all-purpose flour
*4 cups whole milk
*1 teaspoon salt
*1 teaspoon black pepper
*3 (5 ounce) cans tuna, drained & flaked
*1 cup frozen peas, thawed (optional)
*3 tablespoon bread crumbs
*2 tablespoons butter, melted
*1 1/2 cups cheddar cheese, shredded
~Preheat oven to 375 degrees.
~Grease a medium casserole dish.
~Bring a large pot of water to a boil.
~Lightly salt water.
~Add egg noodles, and cook for 9-10 minutes.
~Melt 1 tablespoon butter in a small skillet, over medium-low heat.
~Stir in onion, celery & garlic, cook for about 5 minutes.
~Turn heat up to medium-high, and stir in mushrooms.
~Cook for another 5 minutes.
~Melt rest of the butter in a medium saucepan.
~Whisk in flour until smooth.
~Cook for 1 minutes, whisking the entire time.
~Gradually whisk in milk.
~Whisk in 1/2 cup cheddar cheese
~Continue cooking & whisking until sauce is smooth & slightly thickened.
~Add salt & pepper.
~Stir in peas, tuna, mushroom mixture, & cooked noodles.
~Transfer to casserole dish.
~In a medium bowl, melt 2 tablespoons butter in the microwave.
~Add bread crumbs, mix well.
~Sprinkle bread crumb mixture over tuna casserole.
~Sprinkle remaining 1 cup cheese over bread crumbs.
~Bake for 25 minutes, or until bubbly & lightly browned.