Source:

M. Liebenthal

Serves/Makes:4 or more

Ingredients

• 3 tbsp (45 ml) butter
• 3 tbsp (45 ml) flour
• 3 cups (700 ml) warm milk
• 1 can cream of mushroom soup
• 1 12 oz (336 grm). can water-packed tuna, drained
• 1 large can mushroom pieces, drained
• 1 small can peas and carrots, drained
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). white pepper
• 6 cups (1425 ml) cooked broad noodles
• crushed potatoe chips, optional
• shredded chedder cheese, optional

Preparation

• Melt butter in 2 quarts (1900 ml) saucepan.
• Blend in flour beating with whisk until flour mixture bubbles.
• Whisk in warm milk until smooth.
• Add cream soup and stir until sauce is smooth.
• Add tuna, mushrooms and peas and carrots to sauce.
• Salt and pepper to taste.
• Pour sauce mixture over drained, cooked noodles in 3 quarts (2850 ml) buttered casserole, mixing carefully. Add more milk if sauce is too thick.
• Bake casserole in 350 degree (175 C.) oven for 30 to 40 minutes.
• Note: Casserole may be topped with crushed potato chips or shredded cheddar cheese.

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