Classic Tuna Fish Casserole
Take a bite of this tasty classic dish for Tuna Fish Casserole. Bake it in a Reynolds Kitchens® Pasta & Casserole Pan for easy clean-up!
Disposable Baking Pans With Lids & Carriers
PREHEAT the oven to 350°.
MELT the butter in a large pot over medium-high heat and add in the diced onions and mushrooms and lightly brown.
SPRINKLE the flour on top of the onions and mushrooms and mix in to form a roux and cook for 3 minutes.
POUR in the milk and whisk over low heat for 5 to 10 minutes until it becomes very thick.
WHISK in 1 cup of the shredded cheese until all of the lumps are melted in.
ADD the sauce to a large bowl and mix it together with the drained tuna, frozen peas, cooked egg noodles and salt and pepper until completely combined.
TRANSFER the mixture into a Reynolds Kitchens® 13x9 Pasta & Casserole Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the bread crumbs, completely covering the top.
BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.