What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should.
Ingredients for Tuna Noodle Casserole:
3 cups (5 oz - 150g) wide egg noodles
3 tablespoons olive oil, divided
1 carrot, finely chopped
1/2 cup finely chopped yellow onion
1 tablespoon all-purpose flour
2 cups - ½l milk
½ cup (2 oz - 60) cream cheese
½ cup finely shredded Cheddar
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (5 oz - 150g) can albacore tuna in water, drained and flaked
½ cup frozen peas
2 tablespoons dried bread crumbs
How to make Tuna Noodle Casserole:
Preheat the oven to 356°F -180°C.
Lightly oil a 1 1/2-quart casserole dish.
Bring a large pot of water to a boil. Cook the noodles for 8 minutes, or according to package instructions, until al dente. Drain well and set aside.
Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add the carrot and onion. Cook, stirring occasionally, for 3 minutes or until the carrot is crisp-tender.
Add the remaining 2 tablespoons oil. Sprinkle the flour over the oil. Stir for 30 seconds.
Add the milk, cream cheese, Cheddar/Monterey jack, mustard, salt, and pepper. Continue to cook, stirring constantly, for 2 minutes or until the sauce thickens.
Remove the pan from the heat. Stir in the cooked noodles, tuna, and peas. (At this point, if you wish, the casserole can be eaten as a skillet dish without baking.)
Transfer the mixture to the prepared casserole dish. Bake for 10 minutes.
Top with the bread crumbs. Bake for 5 more minutes.