Week 13 - Tuna Noodle Casserole

Tuna always sounds like a great meal option when one is actually craving tuna.  However, one rarely craves tuna 3-days in a row.  So tasty leftovers, tuna noodle casserole does not make. 

• 1/2 cup butter, divided
• 1 (8 ounce) package uncooked medium egg noodles
• 2 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups milk
• pinch of thyme
• pinch of red pepper
• salt and pepper to taste
• 2 (6 ounce) cans tuna, drained and flaked
• 1 cup frozen peas, thawed
• 3 tablespoons bread crumbs
• 2 tablespoons butter, melted
• 1 cup shredded Cheddar cheese

I added in the thyme and red pepper to the roux.  That spice combination was not in the original recipe.  Also, I was a bit of a laggard in regards to the bread crumbs.   I crushed up a few croutons.  I don't know if that made much of a difference. 

My biggest mistake in this recipe was overcooking the egg noodles.  They didn't seem overcooked at the time that I was mixing them in with the other ingredients prior to final baking, however, they were practically baby food during the subsequent meals. 

I think this was a good base recipe for a tuna casserole.  However, more seasoning is still required.  I am not Overall, it was a bit bland for my tastes.  I really had to force myself to eat the leftovers.  I am not suggesting that it needs more "hotness".  It could be rectified by just adding a bit more salt and pepper.  Anyway, I am going to give this recipe 5.5 stars out of 10.  I will likely give it another shot someday when I'm having that elusive taste for tuna.