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01-07 Tuna Noodle Casserole (2 ways)

Tuna Noodle Casseroles
(I am including the "classic" recipe and the "from Scratch" recipe)
"Classic" (it is faster...I grew up eating this along with many 1970s Americans)
Combine in 1 1/2 quart baking dish:
8 oz dry egg noodles, cooked
1 can cream of celery soup (my mom used cream of mushroom)
1/2 c milk
1 c fresh or frozen & thawed peas
2 cans tuna, drained and flakedIn separate bowl, combine:
2 T dry bread crumbs
1 T unsalted butter, meltedSprinkle crumb mixture on top of noodles
Cook at 400 F 20 minutes

"From Scratch" (more work but...tastes better)
Bring pot of salted water to boil to cook
3/4 lb fettuccine, drained (can use other pasta shapes)
In oven safe dish combine:
1 c fresh bread crumbs
pinch of salt
1 1/2 T unsalted butter, melted
Toast in oven for 15 minutes at 350 F. Set Aside.
Saute 2 med onions, minced in 1 T EV Olive oil
Remove from pan. Set aside.
Add to pan:1/4 c flour mixed into 4 T unsalted butter, melted (a roux)
Whisk in slowly:
2 c chicken broth
3/4 c milk
1 T lemon juice
Then add:
1/4 c minced parsley ( 1 T dry)
1 1/2 T chopped thyme (or 1 1/2 t dry)
1 1/2 c fresh or frozen & thawed peas (petits pois!)
2 cans tuna, drained and flaked
salt and pepper generously
and add sauteed onions.
Then combine with hot cooked fettuccine into baking dish
Sprinkle with crumb mixture
Cook 10 min at450 F
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