Homemade Tuna Noodle Casserole from Scratch

Ingredients

• 8 ounces egg noodles
• 2 cans (5 ounces each) tuna packed in water, drained and flaked
• 1 1/2 cups frozen peas, thawed
• 1 cup sliced mushrooms (optional)
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

For the Homemade White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried parsley

Directions

1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
2. Cook the egg noodles until just tender. Drain well.
3. In a medium saucepan, melt the butter over medium heat.
4. Whisk in the flour and cook for about 1 minute without browning.
5. Slowly whisk in the milk until smooth.
6. Continue stirring until the sauce thickens enough to coat a spoon.
7. Stir in the garlic powder, onion powder, black pepper, parsley, and 1 cup of shredded cheese until melted.
8. Combine the cooked noodles, tuna, peas, mushrooms, and cheese sauce in a large bowl.
9. Transfer the mixture to the prepared casserole dish.
10. Sprinkle the remaining cheese over the top.
11. Mix the breadcrumbs with the melted butter and sprinkle evenly over the casserole.
12. Bake for 20-25 minutes until hot, bubbly, and lightly browned.
13. Allow the casserole to rest for 5-10 minutes before serving.