My husband's very favorite dish of all time was his mother's tuna noodle casserole. Unfortunately, we do not have the recipe to duplicate. So after many many attempts, he finally agreed that this recipe is the closest to memory.
Today, this is also my oldest daughter's favorite dish too!
Tuna Noodle Casserole
1 medium onion, chopped
1 pound elbow macaroni
2 - 4 ounce cans of mushrooms, stems and pieces; drained
2 - 5 ounce chunk light tuna in water; drained
4 tablespoons butter
8 ounce peas, frozen
5 tablespoons flour
3 cups milk
1/4 teaspoon white pepper
1/2 teaspoon garlic powder or 1 teaspoon minced garlic
Shredded cheddar cheese
Preheat oven to 350 ° F.
Prepare noodles according to package directions. Cook until al dente
(the lower time suggestion). Pour noodles in 9 x 13 pan and set aside.
In large saucepan, melt butter. Once melted, add flour and whisk with
butter. Will be clumpy. Add milk in small increments to butter/flour mix
and WHISK! Stir in white pepper and garlic. Combine onions, mushrooms and tuna. Cook on
medium-high heat for 10 minutes. Stir often. Sauce will thicken.
If sauce is too thin, whisk in more flour by slowly sprinkling in to prevent clumps.
If sauce is too thick, whisk in more milk.
Pour sauce over noodles and stir to combine. Sprinkle with shredded cheddar cheese and bread crumbs.
Bake for 30 minutes.
Let stand 10 minutes before serving.
My husband loves to crush potato chips up and sprinkle on top of the casserole just before eating.