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Recipes
Seafood
Casseroles
Can Fish Casserole

Cullen's Canned Tuna Noodle Mushroom Casserole

1 pkt Wide egg noodles
6 tbl Butter or margarine
1 cup Fresh mushrooms, chopped (about 4 ozs)
2 tbl Celery, finely minced
2 tbl Onion, finely minced
6 tbl All-purpose flour
4 cup Chicken broth
2 1/2 cup Milk (not low-fat)
2 can Tuna (water packed), do not
drain -
    To taste salt
    To taste black pepper
1/2 cup Potato chips, crushed
1/2 cup Cheddar cheese, shredded
1/4 cup Bread crumbs (fine, dry)

 Method :
Prepare the noodles per package directions; drain and keep warm. Preheat oven to 375-degrees. Grease a 2-quart casserole; set aside. In a 2-quart saucepan over medium heat, melt the butter; add the mushrooms, celery and onion. Cook about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk and bring to a boil, stirring constantly. Reduce heat to low and cook about 5 minutes, stirring frequently, until the mixture is slightly thickened. Stir in the tuna (with the water from the can) or the chicken, salt and pepper.
Pour the noodles into the prepared casserole, pour the sauce over the top
(no need to stir, it'll blend in while it cooks). In a small bowl, combine the potato chips, cheese and bread crumbs. Sprinkle over the casserole.
Bake for 25 minutes, or until hot and bubbly and the top is golden brown. I usually just serve a salad and French bread with this, it's very filling.
/FISH