Thursday, October 21, 2010

Tuna Casserole

I run into a website Mommie Cooks  a member of foodista and I would like to share her recipe for this casserole.  Everybody here loves it.  The kids (6 and 2) can't have enough of it...

Here is another link to directly bring you to Mommie Cooks Tuna Casserole recipe and pictures.  The photos you see here in this post are from her blog.


8 Oz of Egg Noodles, Cooked

2 Cloves of Garlic, Minced

1 Small Onion, Chopped

2 Celery Sticks, Chopped

5 Tbsp of Butter

1 Can of Mushrooms

1/4 Cup of Flour

1/2 Cup of Milk

1/8 Cup of Sherry

11/2 Cups of Chicken Broth

2 Cans of Tuna

1 Cup of Frozen Peas

1 Jar of Pimientos

1 Cup of Bread Crumbs

1/2 Cup of Shredded Cheese

Parsley for Garnish

Salt and Pepper to Taste


First up, you’ll 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 it’s 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.

1 comment:

  1. Thanks so much for linking back! I'm glad everyone enjoyed it, we love it over here as well. have a great rest of the weekend!