Tuna Noodle Casserole: Mommie Cooks

The recipe Tuna Noodle Casserole: Mommie Cooks could satisfy your American craving in about 45 minutes. This recipe serves 8. This hor d'oeuvre has 239 calories, 12g of protein, and 12g of fat per serving. For $1.57 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. It will be a hit at your Winter event. A mixture of milk, onion, cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a spoonacular score of 52%, this dish is pretty good. If you like this recipe, you might also like recipes such as Turkey Goulash By Mommie Cooks, Salsa Verde By Mommie Cooks, and Vegetarian Tamales - Mommie Cooks.

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. First up, youll 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.
2. 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 its good and melted, add in 1/4 cup of flour and combine it to make a roux.
3. To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick.
4. Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.
5. 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.
6. Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.

 

Step by step:

1. First up, youll 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 its 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.

2. 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.

3. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese.

4. 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.

Nutrition Information:

covered percent of daily need