Homemade Tuna Noodle Casserole | Blue Jean Chef - Meredith Laurence

Name: Homemade Tuna Noodle Casserole | Blue Jean Chef - Meredith Laurence
Ingredients: 1 tablespoon unsalted butter; 1 onion (finely chopped); 2 ribs celery (finely chopped); 8 to 10 ounces button mushrooms (sliced); 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme); 2 tablespoons flour; 2 tablespoons dry sherry; 1 cup milk; 1 cup chicken stock; salt and freshly ground black pepper; pinch ground nutmeg; 8 ounces about 5 cups broad egg noodles; 1 cup frozen peas; 1 6-ounce can tuna, drained; ½ cup grated Cheddar cheese; ½ cup coarse fresh breadcrumbs; 2 tablespoons grated Parmesan cheese

"This Homemade Tuna Noodle Casserole recipe doesn't use a can of soup, but makes it entirely from scratch - it's easier than you think!..."

INGREDIENTS

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1 tablespoon unsalted butter

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1 onion (finely chopped)

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2 ribs celery (finely chopped)

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8 to 10 ounces button mushrooms (sliced)

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2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)

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2 tablespoons flour

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2 tablespoons dry sherry

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1 cup milk

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1 cup chicken stock

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salt and freshly ground black pepper

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pinch ground nutmeg

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8 ounces about 5 cups broad egg noodles

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1 cup frozen peas

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1 6-ounce can tuna, drained

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½ cup grated Cheddar cheese

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½ cup coarse fresh breadcrumbs

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2 tablespoons grated Parmesan cheese

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