School is in full swing. Fall is here. The weather is finally cooling down after quite a heat spell here in Southwestern Michigan and I think most of the Midwest. Time for cozy casserole that is easy any night of the week. Try out my Tuna Casserole full of vegetables and cheese.
It’s taken a few weeks to get into the groove of the school year. With the move to the new house our 11 yr old started a new school which isn’t nearly as close as the old one. He is going on the bus which is a new experience for him and even our 3 year old started preschool. Little A can be a bit of handful but it’s actually been going good! Okay enough about that now on to this comforting casserole.
Cook the egg noodles according to package directions. When I add the noodles to the boiling water I also add the peas and carrots so they can cook at the same time. Once they have cooked (around 12 minutes) remove from the pot and drain then add to a separate bowl. In the same pot that the noodles were cooked we’re going to make a roux.
Making a roux is so simple and once you learn how to do it you will never use a box with cheese sauce already in it again. To the pot on medium heat add 1 Tbs of butter. Once it’s melted add the flour and stir until combed. Now add the milk. Stir to combine the butter and flour mixture then add the can of cream of chicken. Finally add 1/2 a cup of the cheese.
To the noodle mixture add the two cans of drained tuna. Mix all together then add into the pot of cheese sauce. Stir to combine so all the cheese gets into all the crevices. In a greased 9×13 dish add the noodle casserole.
Preheat the oven to 375 degrees. In a bowl melt the remaining 1 Tbs of butter. Crush the sleeve of crackers into fine pieces then add to the melted butter. Sprinkle over the top of the casserole then top with the final 1/4 cup of cheese on top. Bake for 10 minutes to melt then cheese. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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