My Mom made this when I was kid countless times. A rich, creamy not fishy tasting casserole with wide egg noodles…made with Campbell’s Cream of Mushroom Soup. Over the years, I kind of forgot about Tuna Noodle Casserole…until recently. I wanted to make it from scratch, not using that, albeit tasty, sodium-laden soup. Yeah, as I’ve grown older, I have had to monitor my salt intake. Hence, scratch recipes for dishes like this.
It’s not hard to do and doesn’t take very long. And, as always, makes great leftovers!
A tip: Don’t use some oily, cheap, dark cat food tuna…stick with the white albacore in water. And, yes, mayonnaise!
YouTube video: https://youtu.be/446nOOvwWOc
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 cup chopped mushrooms
- 1/4 cup minced onions
- 1/2 cup minced celery
- 1/4 cup mayonnaise
- 1/2 cup low-sodium chicken stock
- 1 cup half and half
- 1/2 tsp garlic powder
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