Monday, February 2, 2015

Freezer Friendly Tuna Noodle Casserole

About a month ago I hosted my best friend's baby shower and then blogged about it. Well. said baby is about to be here in the next couple of weeks and I don't want the mommy-to-be and her husband to have to worry about anything other than being amazing parents to baby Kennedy. So, I whipped up a large batch of one of Ashley's favorites, Tuna Noodle Casserole, since she hasn't been able to eat  tuna for the last 9 months, and this freezer friendly meal will have them eating a home-cooked meal without the hassle or mess. You just simply make the casserole, cool it down, and freeze it for your favorite family. All they have to do is thaw it and bake it. I am still trying to wrap my head around the fact that there is going to be a gorgeous little baby in our midst soon, and I couldn't be happier for the parents-to-be!!

Freezer Friendly Tuna Noodle Casserole

  • 4 tbsp. unsalted butter
  • 3/4 cup finely chopped mushrooms
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 cup grated cheddar
  • 12 oz. water-packed tuna, drained
  • 2 cups egg noodles, cooked
  • 1/4 cup fresh parsley. minced
  • salt and pepper to taste
In a large sauce pan melt the butter over medium heat. Once the butter is melted, add in the mushrooms, bell pepper, and onion. Cook, stirring occasionally for about 5minutes until the veggies are tender. Whisk in the flour and cook for 1 minute. Pour in the milk and continue whisking until the mixture thickens a bit, about 3 minutes.

Remove from the heat and add in the cheddar. Return to heat and stir until the cheese melts into the sauce. Add in the drained tuna, parsley, salt, and pepper, stirring well to combine.

Add in the cooked egg noodles and stir until the noodles are coated in the sauce. Pour tuna noodle casserole into a freezer friendly container and place in the fridge, uncovered for 30 minutes or until cool. Cover and place into the freezer for up to 6 months. 

To cook, simply defrost in the fridge for 24 hours. Preheat oven to 375 degrees F. Bake for 25-35 minutes until golden and bubbly on top. 

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