Heat a cast iron skillet over medium heat. Add butter, garlic, shallot, onion, celery, and cabbage and sauté, stirring ...

Now, the cooked egg noodles and peas are stirred in, along with the tuna and the cheeses. It all goes into a greased 13 x 9 dish.

Ingredients 8 ounces extra-wide egg noodles 2 cups frozen peas 2 ½ tablespoons butter 2 ½ tablespoons all-purpose flour 2 ½ cups milk, at room temperature 1 teaspoon salt ½ teaspoon garlic ...

Many casseroles that were popular decades ago have disappeared from dinner tables, but they deserve to become comfort food ...

Drain and rinse the noodles in cold water to stop them from cooking. Once cooled, pour the noodles into a large bowl and add tuna, peas and 2 cups of the cheese. Toss to combine.

and it's really good. First thing I'm gonna do is I'm gonna cook my egg noodles. This is a bag of egg noodles and I have my water boiling. And you wanna make sure you salt it generously. When I ...

2. In small bowl, whisk egg and evaporated milk together. Stir into tuna mixture. Season to taste with salt, black pepper and cayenne pepper.

Finally, she stirs in the tuna, spinach, artichokes, parsley, and cooked egg noodles then pours it into a baking dish. Drummond tops it with a panko mixture and bakes it for 25 to 30 minutes in a ...

The 1970s were a golden age for quirky kitchen experiments, and nowhere was that more obvious than in the casserole dish.

Add noodles, tuna, peas, butter, salt, and pepper. Pour mixture into prepared casserole dish then top evenly with potato chips. Bake 30 to 35 minutes, or until bubbly and heated through.

Before tuna casserole, there was cod à la béchamel, which dates back to at least the 1840s and includes flaked white fish, and creamy béchamel sauce, also known in the U.S. as white sauce.