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| Ingredients : |
▪ 2 (6 ounce) cans tuna, drained and flaked
▪ 1/2 cup butter, divided
▪ 1 (8 ounce) package uncooked medium egg noodles
▪ 1/2 medium onion, finely chopped
▪ 1 stalk celery, finely chopped
▪ 1 clove garlic, minced
▪ 8 ounces button mushrooms, sliced
▪ 1/4 cup all-purpose flour
▪ 2 cups milk salt and pepper to taste
▪ 1 cup frozen peas, thawed
▪ 3 tablespoons bread crumbs
▪ 2 tablespoons butter, melted
▪ 1 cup shredded Cheddar cheese |
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Directions :
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1. Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. |
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| Nutritional Values : |
Per serving :
Calories 558
Total Fat 30.7 g
Cholesterol 130 mg
Sodium 865 mg
Total Carbs 40 g
Dietary Fibre 3.2 g
Protein 30.9 g
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