Mommie Cooks

Name: Mommie Cooks
Ingredients: 8 ounces egg noodles Cooked; 2 cloves garlic Minced; 1 onion Small, Chopped; 2 celery sticks Chopped; 5 tablespoons butter; 1 can mushrooms; 1/4 cup flour; 1/2 cup milk; 1/8 cup sherry; 5 1/2 cups chicken broth; 2 cans tuna; 1 cup frozen peas; 1 jar pimientos; 1 cup bread crumbs; 1/2 cup shredded cheese; parsley for Garnish; salt; pepper

18 ingredients

6 steps

Ingredients

8 ounces egg noodles Cooked
2 cloves garlic Minced
1 onion Small, Chopped
2 celery sticks Chopped
5 tablespoons butter
1 can mushrooms
1/4 cup flour
1/2 cup milk
1/8 cup sherry
5 1/2 cups chicken broth
2 cans tuna
1 cup frozen peas
1 jar pimientos
1 cup bread crumbs
1/2 cup shredded cheese
parsley for Garnish
salt
pepper

Directions

1

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.
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 it's 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.