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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have served this for 30 years and have never failed to get a raving review. My kids who are not fish fans , love this tuna casserole. Ingredients:
8 ounces wide egg noodles |
1/4 cup butter |
3/4 cup green onion |
1/2 cup green pepper |
1/2 cup chopped celery |
1/3 cup flour |
1 teaspoon salt |
2 1/2 cups chicken broth |
1/2 cup white wine |
1/2 cup half-and-half cream |
1 cup soft breadcrumbs |
1/2 cup shredded cheddar cheese |
3/4 cup sliced mushrooms |
2 (7 ounce) cans tuna |
2 tablespoons butter, melted |
Directions:
1. In a large frying pan, saute the onions, bell pepper, and celery in butter. Cook until tender.
2. Mix flour and salt together and blend the mixture into the pan with the vegetables. Stir in the broth. Simmer the sauce, stirring until it thickens.
3. After it thickens, add wine, half & half, mushrooms, and tuna.
4. Place noodles in casserole dish and pour mixture over the top. Mix together.
5. Bake at 375 degrees for 25 minutes. Take the casserole out.
6. Mix bread crumbs with 2 Tbsp butter and stir in the cheese. Spread on top of the cooked casserole and put back in the oven for 10 minutes.
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