Tuna Noodle Casserole
Cheesy and easy casserole for the whole family
Ingredients
- 1 Can Tuna (12 oz can) drained and crumbled
- 1 16 oz Rotini or Pasta of your choice
- 3 Tbsp Butter Unsalted
- 1 White Onion Diced
- 4 Garlic Cloves Chopped
- 2 tsp Salt, Pepper, and Herbs and Spices
- 3 Tbsp All Purpose Flour
- 2 Cups Milk
- 1 Cup Heavy Cream
- 1 1/2 Cups Colby & Monterey Jack Cheese
- 1 Cup Frozen Peas and Carrots
Instructions
- Pre-heat oven to 350 degrees.
- In a large pot, add water and 2 Tbsp of salt. Cook pasta according to package or till al dente.
- In a large pot over medium heat, melt 3 tablespoons of butter. Add in onions and cook for 5 minutes or until they are soft. Add in garlic and 1 tsp of salt, pepper, and herbs and spices. Cook for a minute or until you can smell the garlic.
- Turn the heat to low. Add in flour. Cook for 1-2 minutes. Stir constantly.
- Add in your milk/heavy cream mixture in thirds. Stir constantly so you don't end up with a clumpy sauce or burnt cream.
- Add in another 1 tsp of salt, pepper, and herbs and spices. Taste the sauce and adjust your seasoning. If you want it to have a little kick you can add red pepper flakes or a seasoning like slap yo mama. (My husband's favorite)
- Once your sauce has thickened, add in your frozen peas and carrots and tuna. Ensure to break up your tuna. Turn off your heat and stir in 1/2 cup of cheese. Taste and adjust seasonings.
- In a greased 9×13, add drained pasta. Top with your tuna sauce mixture. Stir till everything is combined. Top with the rest of the cheese. Bake for 25-30 minutes. Once it comes out of the oven, let it cool for 5-10 minutes.
- Enjoy!
- I love to top mine with sour cream and onion chips and extra cheese!
Thanks for a Tuna casserole recipe that does not involve canned soup!!!
You are welcome! Please let me know how it turns out! Have a great day!