Tuna noodle casserole

Trying to eat better starts with better ingredients. This casserole is my take on a healthier version by using fresh vegetables and other ingredients that aren't processed.
Tuna noodle casserole
Trying to eat better starts with better ingredients. This casserole is my take on a healthier version by using fresh vegetables and other ingredients that aren't processed.
Steps
- 1
Preheat oven to 375.
- 2
Boil egg noodles in a large pot of salted water until al dente, about 8-10 mins. Drain.
- 3
Put olive oil in a skillet over med heat. Stir in onion, celery, garlic & red pepper flake. Cook 5 mins.
- 4
Turn to med-hi. Add mushrooms and cook additional 5 mins.
- 5
In large saucepan, melt 5 Tblsp butter. Whisk in flour until smooth. Gradually add milk and cook until thickened. Add salt and pepper.
- 6
Stir peas, tuna, vegetable mixture with noodles in the large pot. Add milk mixture.
- 7
Stir in cheese.
- 8
Spray a large baking dish with cooking spray and transfer mixture from saucepan.
- 9
In a small bowl, melt 2 Tblsp butter. Mix in bread crumbs until moistened. Sprinkle over top casserole.
- 10
Bake approximately 20 minutes.
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