I don't eat tuna so I used chicken instead and it still tasted great. I thought that I would miss the Cream of Mushroom soup that is used in so many tuna casserole receipes but this from scratch version is even better!
1/2 cup butter
8oz egg noodles
1/2 medium onion, finely chopped
1 stalk of celery, finley chopped
1 clove garlic, minced
8oz mushrooms, sliced
1/4 cup flour
2 cups milk
Salt and pepper to taste
2 cans tuna drained (or chicken!)
3 tbsp bread crumbs
2 tbsp butter, melted
1 cup shredded cheddar cheese
Preheat oven to 375. Butter a medium baking dish with 1 tbsp butter. Bring a large pot of lighty salted water to a boil. Add egg noodles. Cook for 8 minutes until al dente and drain. Melt 1 tbsp butter in skillet over medium heat. Stir in onion, celery, and garlic and cook five minutes until tender. Add mushrooms. Cook another five minutes until most of the liquid is absorbed. Melt 4 tbsp butter in a medium saucepan. Whisk in flour until smooth. Gradually mix in milk. Continue cooking 5 more mintues until sauce is smooth and thickened. Season with salt and pepper. Mix in mushroom mixture, noodles, tuna/chicken, and shredded cheddar. Transfer to a baking dish. Melt remaining butter and mix with bread crumbs. Top casserole with bread crumbs. Bake 25 minutes.