Ingredients:
- 3 tablespoons bread crumbs
- 5 tablespoons of Butter
- 1 can of Mushrooms
- 1 can peas
- 1 can tuna, drained
- 2 Celery Sticks, Chopped
- 1/2 cup grated cheese
- 5 1/2 cups of Chicken Broth
- 8 oz of Egg Noodles, Cooked
- 3 tablespoons flour
- 1 Clove garlic, minced
- 1 cup milk
- 1 tablespoon minced onion
- Parsley for Garnish
- 1 jar of Pimientos
- 1 salt and freshly ground pepper
- 1/8 cup of Sherry
Instructions:
- First up, you’ll melt 1 tablespoon of the butter over medium warmth and add within the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes.
- As soon as the veggies are cooked and hot, pull them out of your pan, flip the warmth all of the plan in which down to medium low and add within the relaxation 4 tbsp of butter. As soon because it’s appropriate and melted, add in 1/4 cup of flour and combine it to salvage a roux.
- To your roux, add within the milk, sherry, and broth. Mix it effectively and produce it to a boil except thick.
- As soon because it thickens, flip the warmth all of the plan in which down to low and add the veggies back in along side your tuna, peas, and pimientos.
- Plug it all together and add to your cooked noodles. Pour the total concoction into an oven stable dish and high it off with the bread crumbs and cheese. Sprinkle reasonably of parsley over the head to salvage it all reasonably.
- Throw it to your oven preheated to 350 degrees for roughly 20 minutes or except the cheese is effervescent and golden.