Tuna Casserole in minutes
1 (12 oz) package extra wide egg noodles
1 cup Frozen Petite Green Peas
1 (6 oz) can Tongol Chunk Light Tuna in water, drained
2 tablespoon Butter
3 tablespoons AP Flour
1 3/4 cups Chicken Broth
1 (12 fluid oz) can evaporated milk
1/4 cup dry white wine
n a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat. Add noodles; cook according to package directions.
Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute.
Drain noodles and peas, then return to pan. Blend in tuna.
While noodles cook, frying pan, melt butter over medium-high heat.
Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute.
In a bowl, mix together broth and milk.
Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth.
Add wine and cook until sauce simmers and thickens, about 2 minutes.
Pour sauce over tuna-noodle mixture and gently stir to mix well. Serve immediately.
Pairs Well With
This recipe comes from a neighbor I use to live near. it easy and good to make when you in a hurry but want something good and comfy