Tuna Noodle Casserole: Mommie Cooks

Ingredients

• •3 tablespoons bread crumbs
• •5 tablespoons butter
• •1 can mushrooms
• •1 can peas
• •1 can tuna
• •2 celery sticks
• •½ cup 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

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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. Cook it all up for 3 to 4 minutes.
2. 2Once 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.
3. 3Once its good and melted, add in 1/4 cup of flour and combine it to make a roux. To your roux, add in the milk, sherry, and broth.
4. 4Combine it well and bring it to a boil until thick. Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos. Stir it all together and add in your cooked noodles.
5. 5Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese.
6. 6Sprinkle a little parsley over the top to make it all pretty. Throw it in your oven preheated to 350°F for about 20 minutes or until the cheese is bubbling and golden.