Homemade cream of mushroom soup makes all the difference in this comfort food classic.

ingredients:

For the soup

• 1 stick (8 Tbs) of butter
• 1/2 an onion – diced
• 1 stalk celery – diced
• 1 Tbs minced garlic
• 8 ounces button mushrooms – diced
• 8 Tbs all purpose flour
• 2.75 cups milk
• 1 Tbs Worcestershire sauce
• Salt & pepper to taste

For the casserole

• 8 ounces uncooked egg noodles
• 2 – 5oz cans tuna
• 1.5 cup frozen pea & carrot mix (or more if you like)

directions:

• Preheat oven to 350° F.
• Get a pot of water heating to boil.
• Melt 2 Tbs of butter in a medium sauce pan over low heat.
• Stir in the onion and celery and sauté until softened.
• Increase the heat and add in the mushrooms and garlic, cooking until most of the liquid is evaporated.
• Remove the vegetables and add the remaining 6 Tbs of butter, stirring until melted.
• Whisk in the flour and cook for several minutes, until smooth and bubbly. You want to cook out the raw flour flavor, so several minutes on a low heat will work.
• Season with salt and pepper, whisking in.
• Whisk in the milk, stirring almost constantly until slightly thickened. You’re looking for a soupy consistency here, just clinging to a spoon. Your sauce will thicken up more as the casserole cooks.
• Add the Worcestershire sauce.
• Add in the tuna and stir.
• Add the veggies back in and hold over low heat.
• Cook the noodles according to package directions.
• Add the noodles to a casserole dish sprayed with non-stick spray.
• Pour the soup over and mix in.
• Bake for 35 minutes, or until golden brown and bubbly.

NOTES:

* If you like, you can top your casserole with corn flakes, bread crumbs, or crushed Ritz crackers. When I do this, I like to melt butter and toss the topping in it, then add as a topper.