Tuna Noodle Casserole: Mommie Cooks
By: Julie M.
Published: Saturday, October 16, 2010 - 5:48pm

Ingredients




8 ounces of Egg Noodles, Cooked
2 cloves of Garlic, Minced
1 Small Onion, Chopped
2 Celery Sticks, Chopped
5 tablespoons of Butter
1 can of Mushrooms
1/4 cup of Flour
1/2 cup of Milk
1/8 cup of Sherry
5 1/2 cups of Chicken Broth
2 cans of Tuna
1 cup of Frozen Peas
1 jar of Pimientos
1 cup of Bread Crumbs
1/2 cup of Shredded Cheese
Parsley for Garnish
Salt and Pepper to Taste

Preparation

1 First up, you’ll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes. 2 Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it’s good and melted, add in 1/4 cup of flour and combine it to make a roux. 3 To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick. 4 Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos. 5 Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty. 6 Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.