Classic Tuna Fish Casserole
- Prep Time: 30 minutes
- Cook Time: 30 - 35 minutes
- Servings: 6 - 8
- Course: Main Dish
Take a bite of this tasty classic dish for Tuna Fish Casserole. Bake it in a Reynolds Bakeware pan for easy clean-up!
- 6 tablespoons of unsalted butter
- 1 small diced yellow onion
- 2 cups of medium diced mushrooms
- 4 tablespoons of flour
- 4 cups of milk
- 2 cups of shredded cheese
- 4 cans of tuna in water, drained
- 2 cups of frozen peas
- 1 pound of cooked egg noodles
- salt and pepper to taste
- 2 cups of bread crumbs
- 1 Reynolds® Bakeware 13x9 Non-Stick Pan with Carrier
PREHEAT the oven to 350°.
MELT the butter in a large pot over medium-high heat and add in the diced onions and mushrooms and lightly brown.
SPRINKLE the flour on top of the onions and mushrooms and mix in to form a roux and cook for 3 minutes.
POUR in the milk and whisk over low heat for 5 to 10 minutes until it becomes very thick.
WHISK in 1 cup of the shredded cheese until all of the lumps are melted in.
ADD the sauce to a large bowl and mix it together with the drained tuna, frozen peas, cooked egg noodles and salt and pepper until completely combined.
TRANSFER the mixture into a Reynolds Bakeware® 13x9 Non-Stick Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the bread crumbs, completely covering the top.
BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.
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