Homemade Tuna Noodle Casserole

Ingredients

• 12 oz wide egg noodles (cooked al dente)
• 6 Tbsp salted or unsalted butter
• 1 small onion (diced)
• 1 rib celery (diced)
• 1/3 cup all purpose flour
• 1 tsp salt
• 1 tsp lemon pepper or black pepper
• 1 tsp seafood seasoning i.e. Old Bay or your favorite
• 1 tsp granulated garlic or garlic powder
• 1/2 tsp onion powder
• 4 cups whole milk or half and half
• 3 cups shredded sharp white or regular cheddar cheese, Swiss or Gruyere (divided)
• 3 6 oz cans white albacore tuna (drained)
• 1-2 cups frozen petite peas (adjust amount to your taste)
• 1 cup french fried onions (crushed)
• fresh chopped chives or parsley for garnishing (`optional)

Instructions

1. 1

   Preheat the oven to 350°F. Spray a 13x9- inch baking dish with cooking spray or grease baking dish with butter. Set aside.

2. 2

   Boil noodles per the package directions in salted water until al dente. Drain well.

3. 3

   Meanwhile, in a deep large saucepan, cook together butter, celery and onion for 2 minutes over medium until softened. Add flour, stirring until absorbed to make a roux. Simmer 1 minute.

4. 4

   To the roux add salt, lemon pepper, seafood seasoning, garlic powder and onion powder. Mix well.

5. 5

   Increase heat to medium-high and gradually mix in milk. Stir until fully combined, bring to a boil. Immediately lower heat and allow to gently bubble for 5 minutes. Remove from heat, mix in 2 cups cheese until melted.

6. 6

   To the pot add cooked noodles, tuna and peas. Mix well, and pour into baking dish. Sprinkle with remaining 1 cup cheese and fried onions.

7. 7

   Bake for 30-35 minutes or until golden brown and bubbly.

8. 8

   Serve immediately garnished with fresh chives or parsley, if desired.