Tuna Noodle Casserole

Ingredients

• •3 tablespoons bread crumbs
• •5 tablespoons butter
• •1 can mushrooms
• •1 can peas
• •1 can tuna
• •2 celery
• •½ cup cheddar cheese
• •5½ cups chicken broth
• •8 ounces egg noodles
• •3 tablespoons flour
• •1 Clove garlic
• •1 cup milk
• •1 tablespoon onion
• •parsley
• •1 jar pimientos
• •salt and pepper
• •⅛ cup sherry

Method

From foodista.com — read the original

1. 1First up, youll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper.
2. 2Cook it all up for 3 to 4 minutes.
3. 3Once 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.
4. 4Once its good and melted, add in 3 tablespoons of flour and combine it to make a roux.
5. 5To your roux, add in the milk, sherry, and broth.
6. 6Combine it well and bring it to a boil until thick.
7. 7Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.
8. 8Cook the egg noodles in a large pot of boiling salted water until just tender, 6 to 8 minutes.
9. 9Drain the noodles.
10. 10Stir it all together and add in your cooked noodles.
11. 11Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese.
12. 12Sprinkle a little parsley over the top to make it all pretty.
13. 13Throw it in your oven preheated to 350°F for about 20 minutes or until the cheese is bubbling and golden.