Mom Pat's Tuna and Noodles From Scratch
Created by dienia b on August 16, 2014
- Servings: 6
- Prep Time: 5m
- Cook Time: 30m
- Recipe #13868
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.
Nutritional Facts
- Serving Size: 1 (222.3 g)
- Calories 573.8
- Total Fat - 23.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 83.7 mg
- Sodium - 442.7 mg
- Total Carbohydrate - 69.1 g
- Dietary Fiber - 3.5 g
- Sugars - 4.2 g
- Protein - 21.2 g
- Calcium - 105.5 mg
- Iron - 4 mg
- Vitamin C - 3.9 mg
- Thiamin - 1 mg