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Tuna Noodle Casserole is a Family Favorite and is a Quick and Easy Recipe to Prepare. Our Creamy Tuna Noodle Casserole is Comfort Food for those Cold Winter Days. Tuna Noodle Casserole serves 8
8 oz, tuna, drained 1/4 diced onion 1 rib celery cut (small horseshoe shapes) 1 tsp Chef Frank's Seasoning 1 tbsp celery flakes 1 lb. egg noodles (boil in 4 cups water.) 1 c bread crumbs or cracker crumbs 2 c milk roux Boil noodles, along with onion and celery in medium, large sauce pan. Cook for about 10 minutes, drain. In smaller sauce pan, heat milk slowly, stirring often. Before milk boils, add small amounts of roux and whisk until desired thickness is acheived. note: Do the noodles and the white sauce at the same time. Combine white sauce with noodles vegetables, tuna and seasonings. Mix, then place bread crumbs on top of casserole. Place in pre-heated oven at 350* for 45 min. to 1 hour. Serve with salads, fruit , and or Hot rolls and butter. Egg Noodles
4 whole eggs pinch salt 4 cups flour (whole wheat flour for more nutrition) optional fresh chopped herbs can be mixed with flour like sage, thyme, oregano, marjoram, etc. 2 tsp ice water combine flour, eggs and salt, in mixer with dough hook. Slowly add ice water. Mix for several minutes until dough pulls away from sides of mixing bowl. Mixture should be very thick, if too thin, add more flour, if too thick , add an egg. Remove dough and place on a floured surface. Roll out dough very thin and cut to desired thickness with pizza cutter about 1/2 inch wide and 2-3 inches long. Place in boiling broth, there is no need to dry these noodles. Note: You can add any fresh herbs In the flour stage of your noodle recipe, like sage for a chicken soup, or Italian seasoning for a beef broth soup. Rosemary too! Roux. 1 lb butter or margerine 1 lb flour Heat butter in small sauce pan until it comes to a boil. Add flour, mix well and set aside. May be held for up to two weeks in fridge. Remove and let soften before use. Note: For thickening gravy and cream sauces
Roux. 1 lb butter or margerine 1 lb flour Heat butter in small sauce pan until it comes to a boil. Add flour, mix well and set aside. May be held for up to two weeks in fridge. Remove and let soften before use. Note: For thickening gravy and cream sauces |
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