tuna noodle casserole
1 - 6 oz can tuna
2 onions
2 or 3 stalks celery
1 cup cooked elbow macaroni
2 Tbsp flour
1 small can mushrooms (save liquid form can)
1/2 cup boiled water
1 can water chestnuts
1/2 cup sliced almonds (optional)
2 pkg brown broth seasoning (or chicken)
1 -16 oz can Chinese noodles ( I use La Choy)
Sauté onions and celery. When tender, add mushrooms without the liquid. Mix
flour with mushroom juice to make smooth. Add to fried onions. Mix broth
seasoning with boiled water. Mix all together. Add water chestnuts, macaroni
and drained tuna. Put Chinese noodles and almonds on top. Bake at 325 for
about an hour on until all liquid is dissolved.