Tuna casserole was the first recipe I learned, but I didn’t like the heavyness of ‘cream of’ soups. So I came up with this stove top version, with a milk based sauce its much lighter. Still creamy, delicious and full of flavor. Once you try it you won’t go back.
Ingredients: [‘egg noodles’, ‘onion’, ‘celery’, ‘tuna’, ‘butter’, ‘all-purpose flour’, ‘milk’, ‘parmesan cheese’, ‘salt’, ‘black pepper’, ‘lemon pepper’, ‘white pepper’, ‘rosemary’, ‘garlic powder’, ‘paprika’, ‘frozen peas and carrot’]
Quantity of Ingredients: [“1 lb egg noodles”,”1/2 small onion, finely chopped “,”1 stalk celery, finely chopped “,”1 (14 ounce) can tuna, drained “,”3 tablespoons butter or 3 tablespoons margarine”,”1 tablespoon all-purpose flour”,”1 1/2 cups milk”,”1/4 cup parmesan cheese, grated “,”1 teaspoon salt”,”1 teaspoon black pepper”,”1/2 teaspoon lemon pepper”,”1/4 teaspoon white pepper”,”1/4 teaspoon rosemary”,”1/2 teaspoon garlic powder”,”1/4 teaspoon paprika”,”1/2 cup frozen peas and carrot”]
Number of Servings: 2
Steps: [‘Boil water for pasta, cook according to package. Add frozen peas & carrots in last 4 minutes of cooking.’, ‘Heat 1 tbsp butter in skillet, add onion and celery, season with 1/4 tsp salt and 1/4 tsp black pepper. Cook on low for 10 minutes, until soft.’, ‘In sauce pan, heat 2 tbsp butter, 1tbsp flour, whisk, 2 minutes. Gradually whisk in milk. Add parmsean cheese, salt, pepper, white pepper, paprika, garlic powder, dried rosemary. Heat on low until thickened.’, ‘Add tuna and lemon pepper, to onion and celery.’, ‘Add tuna mixture to sauce, stir well. Toss with drained pasta and veggies.’, ‘Add more cheese if desired.’]