Tuna Noodle Casserole
6 oz noodles
1 T oil
1 T butter
1 cup celery, chopped
1/4 cup onion, chopped
1 clove garlic, minced
*4 oz mushrooms, minced
*3 T flour
*1/2 cup chicken broth
*1/2 cup milk
*1/2 tsp salt
(or use a can cream of mushroom soup for * items)
1/2 cup mayonnaise
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
2 cans tuna, drained
opt: add frozen peas to casserole with tuna, or cooked peas served on the side
opt: shredded cheese
opt: 1/4 cup breadcrumbs
Cook noodles, drain.
Saute onion and celery in oil and butter until soft, add mushrooms and garlic, cook until garlic is fragrant and mushrooms are soft. Add flour, stir until smooth. Add broth, milk and salt, cook until thickened. Add mayo, lemon juice, worcestershire and tuna, stir until combined. Combine with noodles.
Turn into greased or sprayed 2 qt casserole. Combine cheese and breadcrumbs, sprinkle over top.
Bake at 375 for 20-25 minutes.
6 servings