Ingredients for Tuna Noodle And Cheese Casserole
- Dried Mushrooms
- 1 cup milk
- Unsalted Butter
- All Purpose Flour
- Chicken Broth
- Old Bay Seasoning
- Paprika
- Ground Mace
- Cayenne Pepper
- Celery Salt
- Salt
- Ground Black Pepper
- Penne Pasta
- 2 (5 ounce) cans tuna, drained
- Gruyere Cheese
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How to Make Tuna Noodle And Cheese Casserole
- Soak 8 oz cremini mushrooms in 1 cup milk for 1 hour.
- Drain mushrooms, reserving the milk. Chop mushrooms coarsely.
- Preheat oven to 325°F (160°C).
- Generously grease a 9x12 inch baking pan with 2 tablespoons butter.
- Melt 2 tablespoons butter over low heat in a medium saucepan.
- Add the chopped mushrooms and cook for 2 minutes.
- Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in the reserved milk (about 1 cup), 1 cup chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Increase heat to medium and bring to a simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
- Set aside.
- Meanwhile, cook 1 pound egg noodles according to package directions. Drain and transfer to a large bowl.
- Add 2 (5 ounce) cans tuna, drained, to the cooked noodles.
- Stir in the mushroom sauce and 2 cups shredded cheddar cheese.
- Mix well to combine.
- Transfer the mixture to the prepared baking pan and cover with aluminum foil.
- Bake for 45 minutes.
- Remove foil and sprinkle the remaining 1 cup shredded cheddar cheese over the casserole.
- Bake for an additional 15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
42g
Carbs
14g
