1 lb. egg noodles
\n2 12-oz-cans tuna; broken up
\n4 ribs celery; chopped
\n5 ea. carrots; chopped
\n1 large onion; chopped
\n12 oz. mushrooms; chopped
\n1 qt. milk; warm
\n\u00bd cup flour
\n\u00bd cup butter<\/p>\n
Cook the noodles.<\/p>\n
Sweat the vegetables till cooked through. Saut\u00e9 the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.<\/p>\n
In the pan you used to saut\u00e9 the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.<\/p>\n
Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the b\u00e9chamel over it and mix it in.<\/p>\n
This is a distressingly simple recipe that is thoroughly satisfying.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. egg noodles 2 12-oz-cans tuna; broken up 4 ribs celery; chopped 5 ea. carrots; chopped 1 large onion; chopped 12 oz. mushrooms; chopped 1 qt. milk; warm \u00bd cup flour \u00bd cup butter Cook the noodles. Sweat the … Continue reading