Tuna Melt Casserole
Ingredients
- 1 (12 ounce) package wide egg noodles
- 4 tablespoons butter,
- 1/2 cup onion
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 ½ cups whole milk
- 2 cups sharp Cheddar cheese
- 1 (12 ounce) can white tuna in water,
- 3 tablespoons drained capers
- 2 teaspoons Dijon mustard
- 2 slices sourdough
- 1/2 teaspoon seafood seasoning,
- 2 Roma tomatoes
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to pot.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth.
- Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.
- Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.
- Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.
Source
Original recipe: View Original