Tuna Noodle Casserole With Homemade Sauce

1. Heat the oven to 350 F (180 C/Gas 4). Lightly butter a 2-quart baking dish or spray with
2. Cook the noodles in boiling salted water following package directions. Drain in a colander and rinse under hot water.
3. Meanwhile, in a medium saucepan over medium heat, melt 4 tablespoons of butter. Cook the sliced mushrooms until golden brown and tender, then stir in the flour. Cook, stirring, for about 1 to 2 minutes. Gradually add the milk and continue cooking, stirring, until thickened. Stir in the mayonnaise, frozen peas, tuna, and drained pimiento. Bring to a simmer and continue cooking, stirring, for 1 minute longer.

1. Combine the sauce mixture with the noodles and mix to blend ingredients thoroughly. Turn into the prepared baking dish.
2. In a small bowl, combine the bread crumbs with melted butter. Sprinkle over the casserole.
3. Bake for 25 minutes, or until the casserole is bubbly and topping is browned.

*Expert Tips

As loaf bread becomes a bit stale, tear it into pieces and process in a food processor until finely ground. Freeze the crumbs in a food storage bag and use as needed for casseroles or other dishes calling for bread crumbs.

For toasted bread crumbs, spread the crumbs out on a rimmed baking sheet and bake in a preheated 325 F (165 C/Gas 3) oven for about 12 to 14 minutes, until browned and crunchy.  See How to Make Easy Toasted Bread Crumbs for flavor ideas.

Variations

• Substitute French fried onion rings or potato chips for the buttered bread crumb topping.
• Instead of mushrooms, saute  1/2 cup of thinly sliced celery or a combination of the celery with 1/4 cup of chopped onion.
• Add 1 cup of shredded cheese to the thickened sauce before you add the mayonnaise.