Pescatarian
Tuna noodle casserole: mommie cooks
A hearty American favorite, Tuna Noodle Casserole is a classic comfort dish perfect for Autumn gatherings. This recipe includes sherry, milk, garlic, and peas, offering 16% of your daily vitamins and minerals. It takes approximately 45 minutes to prepare and makes 8 servings.
Ingredients
dry bread crumbs
3 Tbsps
butter
5 Tbsps
canned mushrooms
1 can
canned peas
1 can
canned tuna
1 can
celery ribs
2
cheese
56.5 g
chicken broth
1.29 l
cooked egg noodles
226.8 g
flour
3 Tbsps
garlic
1 Clove
milk
244 ml
onion
1 Tbsp
parsley
8 servings
pimientos
1 jar
salt and pepper
1
sherry
30 ml
Method
- First 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.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 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.
- Combine 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.
- 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.Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.
Nutrition:
239 kcal
Carbs
20 g
Fat
12 g
Protein
11 g
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