Ingredients
- 16 ounces dry wide egg noodles
- 1/2 cup margarine
- 6 tablespoons all-purpose flour
- 2 cans (6 ounces each) tuna (in vegetable oil)
- 12 ounces evaporated milk
- 1 cup frozen peas (optional)
- 1/2 cup sliced mushrooms
- Salt and pepper
How to Make
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Step 1: Cook the noodles in boiling water according to package directions.
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Step 2: 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.
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Step 3: 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.
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Step 4: Add the peas, mushrooms and drained tuna; cook until vegetables are done.
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Step 5: Add cooked noodles and heat through.
We hope you enjoy this recipe!
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