Tuna Noodle Casserole With Homemade Sauce (April's Way)
Tuna casserole is primarily made withpasta (or rice) and canned tuna, with canned peas and corn sometimes added. You can use whatever vegetables you like. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find. This array of pantry food items becomes a prepared family dinner in around half an hour. The tuna casserole's place of origin is United States Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.
I found this recipe online and tweaked to my liking.
Steps to Make It 1. Gather the ingredients. 2. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray. 3. Cook the noodles according to package directions. Drain and rinse.
4. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter. 5. Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.
6. Stir in the flour. Cook while stirring, for 2 minutes. 7. Gradually add the milk and continue to cook, stirring, until thickened. 8. Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
10.Turn into the prepared baking dish.
11. In a small bowl, combine the bread crumbs with melted butter. Sprinkle over the casserole.
12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
**Note - I like to use Italian bread crumbs to add more flavor to the dish. I feel that 3/4 cup of the bread crumbs was too much so I am going to cut it down to 1/2 cup next time.
Tuna Noodle Casserole With Homemade Sauce (April's Way)
Total:45 mins Prep: 10 mins Cook: 35 mins Yield: 6 to 8 Servings
Ingredients
8 ounces egg noodles
4 tablespoons butter
8 ounces sliced mushrooms (fresh or canned; drain canned mushrooms)
4 tablespoons flour
1 1/2 cups milk
1/2 cup mayonnaise
1 1/2 cups frozen mixed veggies (thawed)
2 cans (5 to 6 ounces each) tuna (drained and flaked)
2 stalks celery, chopped
Salt
Topping:
1 1/2 cups bread crumbs **
2 tablespoons butter (melted)
Directions
1. Gather the ingredients. 2. Heat the oven to 350 F/180 C/Gas 4. Lightly butter a 2-quart baking dish or spray with cooking spray. 3. Cook the noodles according to package directions. Drain and rinse.
4. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter. 5. Cook the sliced mushrooms and celery until the mushrooms golden brown and the celery is tender.
6. Stir in the flour. Cook while stirring, for 2 minutes. 7. Gradually add the milk and continue to cook, stirring, until thickened. 8. Stir in the mayonnaise, mixed veggies and tuna. Bring to a simmer and continue cooking, stirring, for 1 minute.
9. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly.
10.Turn into the prepared baking dish.
11. In a small bowl, combine the bread crumbs with melted butter. Sprinkle over the casserole.12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.
For the original recipe that I tweaked, click HERE
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12. Bake for 25 minutes, or until the casserole is bubbly and topping is browned. 
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