Tuna Noodle Casserole

I have officially met someone who loves sauces as much as I do. But if you've ever cooked for someone who loves sauce, you know that they will dip anything into the sauce, while it is cooking, thus lessening the quantity of the sauce. Now, I don't mind company in the kitchen, so the idea that I am cooking with someone to talk to is so very nice. It is just a little comical to see Triscuits, dive into the sauce. Bread slices, dive into the sauce. Tortilla chips, dive. Spoons, dipped. Cooked egg noodles, dunked. The sauce being smuggled last night, the homemade cream of mushroom that was then tossed with the noodles and tuna.

Tuna Noodle Casserole

Egg Noodles, cooked (about half a bag)

Preheat oven to 350.

2 T butter
1 small onion, chopped
2 garlic cloves, minced
4 ounces sliced mushrooms
2 T flour
2 cups milk
1 can tuna
1 cup frozen peas
parmesan cheese
salt
pepper

Melt butter until bubbly, then cook onion. Add garlic and mushroom and cook until mushrooms give off their juices. Stir in flour and brown. Whisk in milk, and cook until thickened, salting and peppering to taste (this is when the sauce starts to disappear...sauce gnomes). Add tuna and peas. Toss with noodles, and add parmesan cheese. Dump into casserole dish, and dust the top with more cheese. Bake covered for 20 minutes, then uncover for 10 more.
Serves about 4...normal people. We also had a salad, and I had about 1 serving leftover of the casserole.

I swear I will bring my camera to work tomorrow with all of these lovely pictures I keep taking.