Tuna Noodle Casserole
5 Tbsp butter, divided
1 (8 oz) pkg uncooked medium egg noodles
1/4 c chicken broth
1 medium onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced and chopped
1/2 tsp crushed marjoram or thyme leaves
1/4 c flour
2 c milk
1/4 tsp ground nutmeg
salt and pepper to taste
2 (6 oz) cans tuna
1 c frozen peas, thawed
4 Tbsp bread crumbs
2 Tbsp butter, melted
1 1/2 c shredded cheese
1. Preheat oven to 375 degrees. Lightly grease 8x8 baking dish.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook according to package directions, and drain. Set aside.
3. Melt 1 Tbsp butter in large skillet over medium-low heat. Add chicken broth. Stir in onion, celery, and garlic; and cook 4-5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of liquid is absorbed.
4. Melt 2 Tbsp butter in medium saucepan over medium to medium-low heat (closer to medium); whisk in flour until smooth. Gradually whisk in milk and nutmeg; continue cooking until sauce is smooth and slightly thickened. Season generously with salt and pepper to taste. Add 3/4 c cheese, stir until melted. Pour sauce over mushroom mixture and stir in tuna, peas mushroom mixture, and cooked noodles until well mixed. Transfer to greased baking dish. Sprinkle salt and pepper on top.
5. Melt remaining 2 Tbsp butter in small bowl, mix in breadcrumbs and sprinkle over casserole. Top with remaining 3/4 c cheese. Bake 25 minutes uncovered, or until bubbly and lightly browned.
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