Tuna Noodle Casserole
1/2 Cup Butter, Divided
1 (8 Ounce) Package Uncooked Medium Egg Noodles
1/2 Medium Onion, Finely Chopped
1 Stalk Celery, Finely Chopped
2 Clove Garlic, Minced
8 Ounces Cremini Mushrooms, Sliced
1/4 Cup All-Purpose Flour
2 Cups Half n’ Half
Kosher Salt And Pepper To Taste
4 (5 Ounce) Cans Tuna, Drained And Flaked
2 Cups Frozen Peas, Thawed
8 Tablespoons Bread Crumbs
3 Tablespoons Butter, Melted
1 Cup Shredded Cheddar Cheese
Preheat oven to 375 degrees F. Butter a 9×13 baking dish with 1 tablespoon butter.
Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.