American Tuna Noodle Casserole

Ingredients for 6 servings:

• 115 g butter, in pieces
• 225 g pasta, uncooked
• 55 g onion(s), finely chopped
• 1 stalk(s) celery, finely chopped
• 1 clove(s) garlic, finely chopped
• 225 g mushrooms, sliced
• 30 g flour
• 475 ml milk
• Salt and pepper, black
• 2 cans of tuna in its own juice
• 150 g peas (frozen), thawed
• 20 g breadcrumbs
• 30 g butter
• 140 g Cheddar cheese, mild or spicy, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Tuna Noodle Casserole

Preheat the oven to 190°C (top/bottom heat). Grease a medium casserole dish with 1 tablespoon of the butter (from the 115g). Bring a large pot of water to a boil, add salt, and cook the pasta for 8-10 minutes until al dente, then drain in a colander. Melt 1 tablespoon of the butter (from the 115g) in a pan over medium heat. Add the onions, celery, and garlic and sauté for 5 minutes over medium heat. Add the mushrooms and sauté for another 5 minutes. Melt 4 tablespoons of the butter (from the 115g) in a saucepan, then sprinkle in the flour and mix well. Add the milk and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper. Then add the drained tuna, peas, mushroom mixture, and pasta and mix to combine. Transfer everything to the casserole dish. Heat the remaining 30g of butter in a pan over medium heat and mix with the breadcrumbs. Pour over the tuna mixture and sprinkle with cheese. Bake in the oven for 25 minutes.