How my mother and I liked it...no peas.
|12 ozs.||Egg Noodles|
|8 Tbsps.||Butter, divided usage|
|2/3 cup||Celery, chopped|
|1/2 cup||Onion, chopped|
|15 ozs.||Tuna, canned, undrained, flaked, *see Note|
|1 10.75-oz. can||Cream of Mushroom Soup, condensed|
|1&1/4 cup||Milk, one soup can's worth|
|1 4-oz. jar||Mushrooms, sliced, drained|
|1 Tbsp.||Parsley, fresh chopped, or 1 teaspoon dried parsley|
|3/4 cup||Bread Crumbs, fine|
Heat enough water to prepare the Egg Noodles as directed on the package. Use two tablespoons of the Butter to generously grease a 3 quart casserole. Chop and measure the Celery and Onion. Peel and either slice, chop, dice or mince the Garlic or later crush the Garlic.
In a large skillet, melt 3 tablespoons of the butter over medium heat. Sauté the celery and onion until tender, about two minutes. If you are not crushing the garlic, add it during the last minute of sauté time, otherwise, crush the garlic with a garlic press and stir it into the pan just as the sautéing is complete.
Stir in the Tuna, Cream of Mushroom Soup, Mayonnaise, Milk, Mushrooms and Parsley. Heat until hot but not boiling, stirring frequently. Meanwhile, preheat the oven to 350°F and boil the noodles.
Drain the noodles. Transfer the skillet mixture to the pot that boiled the noodles. Gently stir the drained noodles into the sauce, then transfer the well blended mixture into the buttered casserole.
Melt the remaining 3 tablespoons of butter and combine with the Bread Crumbs. Sprinkle the buttered crumbs evenly over the casserole. Bake for 25 to 30 minutes, until lightly browned, hot, and bubbly.
If I use a deep casserole dish, I reduce the bread crumbs to 1/2 cup blended with two tablespoons of butter. If I use Tuna packed in oil, I drain the oil into the skillet for sautéing, omitting the 3 tablespoons of butter.
* Originally this recipe called for 2 cans of Tuna. That was back when each can was 7.5 ounces. When they reduced the contents to 6.5 ounces, even 6 ounces, I stuck with two cans. Now I see the contents have shrunk to 5 ounces so I'm using 3 cans and draining some of the water. I changed the recipe to say 15 ounces and I'd suggest you use whatever you can get in whole cans close to 15 ounces, plus or minus 3 ounces. Do manufacturers think we are stupid or that we do not notice these things? Like the one pound bag of Lays potato chips which is now 11 ounces?
Source: My version of how I remember my mother making it.
Yield: 2 quarts
Nutrition Facts per Serving:
40g Fat (50.1% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
3 1/2 Grain(Starch)
2 1/2 Lean Meat
2 1/2 Fruit
0 Non-Fat Milk
5 1/2 Fat.
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