Below the photo you'll see the written recipe for this retro-chic classic, which is going in the cookbook. I really love this recipe, and hope some of you give it a go and tell me what you think. Enjoy!
Tuna Noodle Casserole
Makes 6 Portions
12 ounce package dry egg noodles
3 tablespoons butter
1/2 yellow onion, finely diced
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (7-oz) cans tuna, well drained, crumbled
3/4 cup frozen peas, thawed, drained
1 cup shredded cheddar cheese
1/2 cup shredded Monterey jack cheese
1/2 cup plain bread crumbs
2 tbsp olive oil
Melt the butter in a medium saucepan, and sauté the onions over med-low heat for about 4 minutes, or until translucent. Turn up the heat to medium; add the flour, and cook, stirring, for another 2 minutes. While whisking vigorously, slowly pour in one cup of the cold milk.
When the mixture begins to simmer, add the rest of the milk, can of mushroom soup, salt, and pepper. Cook, stirring occasionally, until the sauce thickens, and comes to a simmer. Remove from heat, and reserve.
Cook noodles in boiling salted water, one minute less than the directions call for. Drain well, and add to a large mixing bowl. Add the sauce, tuna, peas and about 2/3 of the cheese. Mix with a spatula to combine.
Preheat oven to 350 degrees F.
Pour the mixture into a lightly oiled 9 x 13 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil together in a small bowl until combined. Sprinkle evenly over the casserole. Bake for 35 minutes, or until browned and bubbly.