Recipe: Tuna Noodle Cassarole

Tuna Noodle Casserole
4 oz wide egg noodles, cooked
3 tbsp butter or margarine
1 cup fresh mushrooms, chopped
2 tbsp celery, finely chopped
1 small onion, finely chopped
3 tbsp all-purpose flour
2 cups chicken broth
1 cup milk
2 cans tuna, drained (reserve cup of the water)
tsp salt
tsp black pepper
cup cheddar cheese, grated
cup dry bread crumbs
1 small jar pimentos, chopped
Cook noodles per package directions and keep warm. Preheat oven to 375 F. Grease a 2-quart
casserole; set aside. In a 2-quart saucepan, over medium heat, melt the butter and add the
mushrooms, celery and onions. Cook, stirring frequently, until the onions are tender (about 10
minutes). Stir in the flour until blended. Gradually add the chicken broth, milk and cup of the
tuna water. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook about 5
minutes longer, stirring frequently, until the mixture is slightly thickened. Pour into the
saucepan with the noodles; tossing to mix. Add the tuna, salt, pepper and pimentos (if used).
Spoon mixture into prepared casserole dish. In a small bowl, mix together the cheese and bread
crumbs; sprinkle mixture over the casserole. Bake 25 minutes, or until hot and bubbly and the
top is golden brown.