Tuna Noodle Baked Casserole

The other day, I was talking to hubby about food. That pretty much happens all of the time, but lately our conversations are a little bit more about how we can use what we have without going to the store.

It just so happens that I’ve had a stack of 6 cans of really good quality tuna in my pantry, gathering dust and I was ready to put them to use (plus it saved me from running to the store!).

I said – “well, I have everything for Tuna Noodle Casserole…”

Well, one thing led to the next and in short order, Tuna Noodle Baked Casserole was served.

Start off by making a simple cheesy bechamel sauce. While pulling that together, boil your noodles of choice ((I would have preferred wide egg noodles using that would’ve required a grocery store trip!)).

About the time the sauce comes together, the noodles will be ready. In a large casserole dish, combine :

• cheesy bechamel
• noodles
• drained tuna
• frozen peas

Top with extra grated Colby Jack cheese and heavy sprinkling of fried onins.

Bake in the oven to melt the cheese and crisp the onions.

Crisp and creamy – so, so comforting. And the bounty of fried onions puts this Tuna Noodle Beaked Casserole over-the-top!!! Why don’t we make this more often?!?

Tuna Noodle Baked Casserole

Ingredients

• 1/2 stick salted butter
• 1/2 c flour
• 5 c whole milk, warmed
• 1 lb Colby Jack cheese, shredded
• 1 t sea salt, more to taste
• 1 lb cooked pasta, cooked 1 min. less than package instructions
• 3 c canned tuna (6-4oz cans), drained
• 12 oz bag frozen peas
• 2 c French’s fried onions

Instructions

Preheat over 375°. Prepare a large baking dish (11″ x 13″) by spraying with nonstick cooking spray.

In a large skillet, combine butter and flour over medium-high heat, stirring until frothy.

Add warm milk and sea salt, whisking vigorously to combine. Bring to a simmer and allow to thicken slightly.

Stir cheese into the white sauce (reserving 2 c for topping), continuing to stir until cheese is melted and thoroughly combined.

Remove from heat and fold in frozen peas and tuna.

Assemble the casserole as follows :

• first, 1/3 of the sauce in the bottom
• next, 1/2 of the cooked pasta
• another 1/3 of the sauce
• remaining pasta
• remaining sauce

Top with remaining grated cheese and fried onions. Bake for 20-25 minutes, until bubbly.

Serves 12