Tuna Noodle Casserole with Homemade French Cream of Mushroom Soup

Tuna Noodle Casserole with Homemade French  Cream of Mushroom Soup

1 container of soup or one can

½ pound of egg noodles

½ can of Tuna (in my life my pets always claim half of my tuna)

Directions

Cook the egg noodles

Then combine all the ingredients

Top with bread crumbs.

Place in oven at 350 for twenty minutes

That’s all there is too it but if take the time to make this soup it makes a real difference and mine turned out so good!

Below is the recipe for the soup:

FRENCH CREAM OF MUSHROOM SOUP

3/4 lb. fresh mushrooms 1 cup of chicken broth 2 tablespoons butter 2 stalks sliced celery 1 c. sliced onions 1 clove garlic, chopped (optional) 2 tablespoons flour 4 cups  fat free milk a few gratings of nutmeg salt and pepper Put the mushrooms, celery, onion,  in a saucepan with 1 tablespoon of butter, a few gratings of nutmeg, garlic, salt, and pepper, and 1 cup of chicken broth;  cook over medium heat for 20 minutes,  Then process in a blender or press through a food mill. Cream 1 tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of milk. When this thickens to the consistency of thin cream, add the mushrooms.