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Here’s a nice quick classic canned tuna noodle casserole recipe. This is recipe is easy enough for just about anyone to make and the results are fantastic! This recipe can be prepared and ready to eat in about 30 minutes!
Classic Tuna Noodle Casserole
Preheat Broiler.
THE NOODLES:
In a large pot of boiling salted water, cook the egg noodles 5 minutes and then drain noodles. Place noodles in a 13x9x2″ baking pan. Stir 1 tablespoon of butter into the noodles and then sprinkle the noodles with 1/4 of a cup of Parmesan cheese.
THE VEGETABLES:
In a medium sauce pan melt two tablespoons of butter, add the celery and shallots and cook over medium heat until the vegetables are tender. Sprinkle the vegetables over the noodles.
THE SAUCE:
In the same sauce pan add two tablespoons of butter and melt over medium heat. Whisk in two tablespoons of flour. Cook a minute or two, making sure the flour is blended into the butter. Whisk in the milk a little at a time. The sauce should thicken a little in-between adding the milk. When all the milk is added to the sauce and after it has thickened a little, stir in the tuna.
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PUTTING IT ALL TOGETHER:
Pour the sauce over the noodles and vegetables in the pan. Stir to combine all the ingredients. Broil the casserole 5″ from the heat. Casserole will be hot and bubbling after about 4 minutes. Remove from oven and add the remaining Parmesan cheese and the breadcrumbs together in a small bowl and sprinkle over the top of the bubbling tuna casserole. Add the remaining tablespoon of butter to the top of the breadcrumb mixture.
Return the casserole to the broiler and broil an additional minute or two. Casserole topping should be browned.
Serve and enjoy!
