Mom Pats Tuna And Noodles From Scratch Recipes

Steps:

• Cook the noodles in boiling water according to package directions.
• Melt the margarine in a skillet; add the oil from the tuna cans. this will add flavor to the sauce Add the flour and stir well to incorporate to make a roux.
• Add the canned milk to the roux and stir constantly until thickened. cook a couple of minutes to get the raw taste from the flour and thicken gravy salt and pepper to taste.
• Add the peas, mushrooms and drained tuna; cook until vegetables are done.
• Add cooked noodles and heat through.

Steps:

• 1. DRAIN TUNA. MIX WITH CORNMEAL,ONION, EGG. PAD OUT INTO PATTIES AND FRY IN HOT OIL TILL BROWN ON BOTH SIDES.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine noodles, tuna, peas, soups, milk and butter in a 1 quart casserole dish.
• Bake for 30 to 35 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.