Tuna Casserole

It doesn't get much more classic than Tuna Casserole.  The ingredient list is extremely budget friendly and preparation is fool-proof.  It's packed with protein and the vegetables add a pop of color and a nutrition.  The milk sauce and melted cheese add richness and make it an altogether comforting and satisfying weeknight dinner.  


This one wasn't signed but, based on handwriting, I believe that Aunt Blanche is the one who shared it with me.  


8 oz. spinach noodles, cooked
1/4 cup butter
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/3 cup sifted flour
1 tsp. salt
2 1/2 cups chicken broth
1/2 cup white wine
1/2 cup heavy cream
1 cup fresh mushrooms
2 6-7oz. cans tuna, drained
2 tbsp. melted butter
1 1/2 cups bread crumbs
1/4 cup shredded cheddar


In a medium saucepan, melt butter and saute onion, pepper and celery.  Cook until tender.  Blend in flour and salt and slowly stir in broth.  Cook until sauce simmers and thickens.  Add wine, cream, mushrooms and tuna.  Combine with noodles and turn into a greased casserole dish.  Bake at 375 degrees for 25 minutes.  Remove from oven and garnish with tomato wedges.  Mix bread crumbs in butter.  Stir in cheese. Sprinkle on top of casserole and return to oven for 10 minutes.  Allow to stand for 5-10 minutes before serving.