Tuna Noodle

Tuna Noodle

This is a favorite of our house! Our go-to meal for "crap we forgot to take meat out" and don't feel like Chinese food for the third night this month. Spaghetti being the second. We always keep the ingredients on hand (there are few), it takes a little extra time to make (around 30-40 minutes) but we always have leftovers and we LOVE it.

I learned this recipe from my Oompa (grandfather) and it's a big hit in my own home now too!

I literally always double this recipe because my family eats a TON and leftovers taste just as good as the first night. However, I will make normal portions for the sake of the recipe because not everyone will need 5 tons of left over tuna noodle. (Note; when I double it I don't double butter, tuna, or peas only flavoring, flour and milk.)

Ingredients:

• Butter (about 2 sticks, less just means less flavor)
• About 4 cups of milk  (any kind)
• Chicken flavored bullion cubes (4-6 all depending on how demanding of flavor your family is)
• 2 cans of Tuna (in water)
• 1 bag of wide egg noodles (two if you double and want leftovers)
• 1 can of Peas 
• Flour 

To Make: 

Butter, milk and bullion cubes go into a large and deep skillet. Medium high heat but don't let the milk boil over. Bring to a small boil and whisk to dissolve cubes. 

While this is heating is a great time to boil water in a large pot for your noodles. 

When the cubes are dissolved and milk is boiling, slowly ad  flour in (about 1/8 of a cup at a time) and whisk in. It will be slightly lumpy but it's okay. Keep adding flour at that pace until you have a medium thick consistency. Usually takes me 5-6 times. 

Turn down the heat to low and whisk in tuna (undrained). One at a time so you can mash the tuna into small bits inside the sauce. Then whisk in peas and let it all heat up. stir to combine well. Finish up the noodles al dente. 

Remove from heat. 

Serve sauce over noodles. Seal leftovers in an airtight container.