Homey Tuna Noodle Casserole

Ingredients

2 tablespoons butter, divided

Nonstick cooking spray as needed

1/4 cup minced onion

1 cup sliced celery

1/4 pound mushrooms sliced

1/4 cup flour

1 cup nonfat milk

1/2 cup half and half

1 cup frozen peas

1/2 teaspoon salt

1/8 teaspoon freshly-ground white pepper

1/4 pound medium egg noodles

12 1/2 ounces can tuna packed in water, drained

1 cup fresh bread crumbs

Preparation

Heat the oven to 375 degrees. Brush a 9-inch round baking dish with 2 teaspoons of the butter.

Spray a saucepan with nonstick cooking spray. Add 1 tablespoon of the butter and heat until the butter is melted. Add the onion and celery and cook over medium heat until the vegetables are tender, about 3 minutes. Stir in the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 2 minutes.

Remove the saucepan from the heat and stir in the flour until blended. Gradually blend in a little milk and stir until the mixture looks smooth. Stir in the remaining milk and half-and-half. Heat over medium heat, stirring, until the sauce begins to simmer and thicken, 1 to 2 minutes. Stir in the peas. Season with the salt and pepper.

Cook the noodles in boiling salted water until they are tender, 5 to 7 minutes. Drain.

Spread 1/3 of the drained noodles evenly across the baking dish. Arrange 1/2 of the drained tuna over the noodles, then pour 1/3 of the sauce over the top, spreading to the edges. Repeat the layers. Top with the remaining noodles and sauce.

Heat the remaining 1 teaspoon of butter in a small nonstick skillet over medium-low heat until the butter is melted. Add the bread crumbs and stir until the bread crumbs begin to brown, about 2 to 3 minutes. Spoon the bread crumbs over the top of the casserole. Bake until the casserole is hot through the center, 30 to 35 minutes.