Tuna Casserole
Source of Recipe
Linda K. Leone
List of Ingredients
4 T Nyafat or shortening
4 T flour
1 C chopped onion
1 stalk celery, sliced
1/4 carrot, cut in 1/8 by 1/8 by 1 inch slivers
3 stems Chinese broccoli, sliced
1 baby bok choy, sliced
1/2 C bean sprouts
1/2 can sliced water chestnut
1/2 can sliced bamboo shoots
1/2 can cut baby corn
1/4 of a green bell pepper,in 1/4 inch cubes
2 T red bell pepper, chopped fine
1 4oz can mushroom stems and pieces, reserve liquid
2 6oz cans tuna in water, reserve the water
Garlic powder to taste
1/2 package extra fancy soba noodles (or noodles of your choice)
Recipe
Combine the water from tuna, mushrooms and 1 C milk. Make a sauce by heating the nyafat on medium high and add the flour, cook until it bubbles and lightens some. Add reserved liquids and milk. Whisk and cook to a thin sauce. Mix all but the tuna and sauce together. In 3 quart pot, place 1/4 of the above mixture and sprinkle 1/2 can tuna over. Repeat 3 more times. Pour the sauce over. Place a lid on the pot and bake at 350 degrees for 1 hour
Meanwhile boil the extra fancy soba noodles according to package directions and drain. Season lightly with soy sauce. Serve the casserole over the noodles
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