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Categories:
stalks celery onion mushrooms garlic water roux milk sour cream green peas Pasta Cheddar cheese potato chips margarine white flour
Viewed: 49 - Published at: 9 years agoIngredients
- 2 stalks celery
- 1 onion medium, diced
- 2 cups sliced mushrooms
- 1 tablespoon crushed garlic
- 4 cups water
- 1/2 cup roux
- 1 cup milk
- 1 cup sour cream
- 2 cups green peas frozen and defrosted
- 12 ounces white tuna can of
- 1 pound pasta cooked, al dente, penne, elbow noodles, or other past
- 8 ounces cheddar cheese grated
- 1 cup potato chips crushed
- 1/2 pound margarine or butter
- 1 1/2 cups white flour
Method
- Melt margarine in a pan on low heat. Gradually stir in flour with whisk or wooden spoon. Cook 15 minutes on low heat while occasionally stirring briskly. Add a little roux at a time, until you are satisfied with the consistency of the soup or sauce. Remember that warm roux mixes better than cold roux, and that you should always cook any soup or sauce for at least 15 minutes after adding roux to eliminate any "pasty" flavor.
- To make tuna casserole: In a 6-quart pot saute the celery, onion, mushrooms and garlic in the olive oil on medium heat for 10 minutes until tender. Add water and bring to boil. Stir in roux until it dissolves and the mixture thickens. Simmer 10 minutes. Stir in the milk, sour cream, peas, and flaked tuna. Bring to a boil. Pour over pasta in a big bowl. Garnish with cheddar cheese and crushed potato chips.
