Mommie Cooks

1. 1

   First up, you'll melt 1 tablespoon of the butter over medium heat and add in the garlic, onion, celery, mushrooms and a pinch of salt and pepper. Cook it all up for 3 to 4 minutes.

2. 2

   Once the veggies are cooked and hot, pull them out of your pan, turn the heat down to medium low and add in the remaining 4 tbsp of butter. Once it's good and melted, add in 1/4 cup of flour and combine it to make a roux.

3. 3

   To your roux, add in the milk, sherry, and broth. Combine it well and bring it to a boil until thick.

4. 4

   Once it thickens, turn the heat down to low and add the veggies back in along with your tuna, peas, and pimientos.

5. 5

   Stir it all together and add in your cooked noodles. Pour the whole concoction into an oven safe dish and top it off with the bread crumbs and cheese. Sprinkle a little parsley over the top to make it all pretty.

6. 6

   Throw it in your oven preheated to 350 degrees for about 20 minutes or until the cheese is bubbling and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.