Equipment Needed
- Large pot for boiling noodles
- Colander
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions
My process always starts with the noodles. I bring a large pot of well-salted water to a boil and cook the egg noodles according to the package directions, but I stop about one minute shy of “al dente.” They will finish cooking in the oven, and this prevents them from becoming mushy. I drain the noodles and return them to the warm pot, tossing them with a tablespoon of butter to prevent sticking. While the noodles cook, I preheat my oven to 375°F (175°C) and grease my 9×13 inch baking dish.
In my large skillet, I melt the remaining two tablespoons of butter over medium heat. I add the diced onion and celery, cooking them until they are soft and translucent, about 5-7 minutes. This step builds a flavorful foundation. I then turn off the heat. To the skillet with the veggies, I add the well-drained tuna, breaking it apart with a fork into small flakes. Then, I stir in the cream of mushroom soup, frozen peas (they don’t need to be thawed), 1 cup of the shredded cheddar, milk, sour cream, garlic powder, and black pepper. I mix it until it’s a uniform, creamy sauce.
Now, I combine the sauce with the buttered noodles right in the large pot. I gently fold everything together until every noodle is coated in that creamy, cheesy, tuna-studded sauce. The mixture will seem loose, but that’s perfect—it will tighten up beautifully in the oven. I pour the entire mixture into my prepared baking dish and spread it out into an even layer.(See the next page below to continue…)