This traditional tuna casserole is made from scratch using wholesome ingredients and is topped off with a simple crunchy walnut topping.
3 tablespoons butter
1 cup chopped onion
1 large stalk celery, sliced
1/4 cup all-purpose flour
2 cups milk
1 cup vegetable or chicken broth
8 oz. wide or extra wide egg noodles
3 (5-oz.) cans water packed tuna, drained and flaked*
1 cup frozen thawed peas
2 cups shredded Cheddar cheese, divided
Salt and pepper to taste
3/4 cup California walnuts, finely chopped
3/4 cup croutons, crushed
Preheat oven to 375°F and lightly grease a 2 1/2-quart shallow baking dish.
To prepare casserole, cook noodles in boiling water until tender. Drain well and set aside.
While noodles are cooking, melt butter in a very large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until slightly softened. Add celery and cook for 5 minutes more.
Stir in flour and cook for about 1 minute. Gradually stir in milk and broth and bring to a gentle boil. Reduce to a simmer and cook, stirring frequently, for 5 minutes or until slightly thickened.
Stir noodles into vegetable mixture with tuna and peas. Remove from heat and stir in half the cheese. Season with salt and pepper.
Spread into prepared baking dish and sprinkle with remaining cheese. Top with crushed croutons and walnuts.
Bake for 25 to 30 minutes or until bubbling on the edges and golden brown on top. Let stand 5 minutes before serving.
*May substitute 1 (12.5-oz.) can chunk chicken breast.
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