BéCHAMEL SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 T. Butter, clarified
  • 2 T. Flour, all-purpose or bread
  • 2 C. Cream or half and half
  • 1 t. Salt, kosher
  • 1/2 t. Pepper, white
  • 1/4 t. Nutmeg, fresh grated

Directions

  • Melt the butter over very low heat, whisk in flour and stir for about a minute. Add roughly a quarter of the cream and whisk to blend, slowly add the remaining cream stirring constantly.
  • Cook for about 5 minutes or until thickened, then add the vegetables. Cook a few more minutes before adding the tuna, pour sauce over noodles and mix well.
  • 2 pieces sourdough bread, run in food processor or blender to make breadcrumbs
  • 2 T. butter, melt and mixed with breadcrumbs.
  • 1/2 C. Horseradish cheddar cheese, grated
  • Sprinkle breadcrumbs over casserole, then sprinkle cheese over casserole.
  • Bake 45 minutes in a preheated 350º oven. Remove from oven, cover loosely with foil and let rest 10 minutes.
  • A. D. Di Liberti 2008

Notes

Categories: Dressing  Fish  Main Dish 

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