Preheat the oven to 375 degrees and grease a medium baking dish with 1 Tbs. of butter.
Cook the noodles in a pot of boiling, salted water until very undercooked (about 7 minutes). Drain.
Melt 1 Tbs. of butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic and cook for 5 minutes. Increase the heat and mix in the mushrooms. Cook for 5 more minutes.
Melt 3 Tbs. butter in a saucepan and whisk with flour until smooth. Slowly add the milk and continue stirring and cooking for 5 minutes. When thickened, season with salt and pepper. Add the tuna, peas, mushroom mix, and noodles. Transfer to baking dish.
Melt the remaining butter in a bowl, mix with bread crumbls, and top the casserole with it. Add the cheese.
Bake for 25-30 minutes or until bubbly and golden brown. If desired, place under the broiler for a few more minutes to crust the top.
I made this with 1 lb of elbow macaroni and it was awesome.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 219 (66%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 67.6mg||21 %|
|Sodium 410.2mg||14 %|
|Potassium 384.2mg||10 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 16.1g|
|Protein 11.5g||16 %|
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Calories per serving: 333
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