Tuna Casserole No Soup

Small batch tuna casserole for two made without canned soup.

Course Main Course

Cuisine American

Keyword tuna casserole no soup

Prep Time 35

Cook Time 20

Total Time 55

Servings

Calories 768kcal

Preheat the oven to 350.
First, make the sauce. Melt the 2 tablespoons of butter over medium heat in a saucepan. Whisk in the flour slowly and cook for 1-2 minutes while constantly stirring. Next, slowly pour in the milk and cream while whisking. Continue to cook over low heat until mixture thickens and comes to a bubble. Stir in salt, pepper and nutmeg and pour into a large mixing bowl (you'll mix everything together later).
Next, boil the egg noodles in plenty of salted water until al dente. Drain and set aside.
In a skillet, heat the butter over medium heat. Once hot, add the diced onion, mushrooms and celery. Saute while stirring occasionally for about 8-10 minutes, until the vegetables are tender. Add the peas, salt, pepper, lemon zest and drained tuna and remove from heat.
In a medium bowl, combine the sauce, filling and noodles. Stir well to combine, then divide the mixture between 2 10-oz. ramekins or other small baking dish. Sprinkle the breadcrumbs on top, drizzle with extra melted butter and bake for 20 minutes, or until bubbling.

*You can use all milk if you don't have heavy cream.