~Tuna-Noodle Casserole~
Source of Recipe
~MissBee~
List of Ingredients
Serves: 6 to 8
3 cans chunk white tuna (in water)
12 ounces noodles (egg, elbow, bow-ties or your choice)
2 tablespoon butter or margarine
2 medium celery stalks, diced
1 cup sliced mushrooms
2 cups soy or regular milk
1/4 cup unbleached white flour
2 to 3 scallions, sliced
Salt and freshly ground pepper to taste
Bread crumbs for topping
Preheat the oven to 350 degrees.
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Recipe
Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions.
In the meantime, heat the margarine or butter in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.
Pour 1 1/2 cups milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.
When the noodles are done, drain them, then return them to the pot.
Pour in the sauce, add tuna and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with bread crumbs.
Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes before serving.
NOTE: You can use can or jar mushrooms. B & B mushrooms are good.
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