The Fleur De Lis - The FDL

08/17/2026

Tuna Noodle Casserole
Creamy tuna, tender egg noodles, sweet peas, melted cheddar, and a golden crunchy topping make this classic casserole pure comfort food.

Ingredients
340 g wide egg noodles
2 cans (140–170 g each) tuna, drained
1 can (300 g) cream of mushroom soup
¾ cup milk
½ cup sour cream
1 cup frozen peas
1½ cups shredded cheddar, divided
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¼ tsp salt
1 cup crushed buttery crackers or breadcrumbs
2 tbsp melted butter
2 tbsp grated Parmesan, optional
Chopped parsley, for garnish

Instructions
Preheat oven to 190°C/375°F. Lightly grease a 23 × 33 cm (9 × 13-inch) baking dish.
Bring a large pot of salted water to a boil. Cook egg noodles 2 minutes less than package directions, about 6–7 minutes. Drain well.
In a large bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, onion powder, salt, and pepper until smooth.
Fold in drained tuna, frozen peas, and 1 cup cheddar. Break the tuna into bite-size pieces without mashing it completely.
Add the drained noodles and gently toss until everything is evenly coated in the creamy sauce.
Transfer mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining ½ cup cheddar over the casserole.
Mix crushed crackers or breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the cheese.
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes, until bubbling around the edges and golden on top.
For extra crunch, broil for 1–2 minutes, watching carefully so the topping doesn't burn.
Let casserole rest 5–10 minutes before serving so the creamy filling can set slightly.
Garnish with parsley and serve with a green salad or roasted vegetables. Refrigerate leftovers for up to 3 days.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Servings: 6 | Calories: Approximately 470 per serving
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08/07/2026

08/05/2026

Ermine Frosting (Boiled Milk Frosting)

Silky, fluffy, and not overly sweet, Ermine Frosting is an old-fashioned favorite that’s perfect for red velvet, chocolate, or vanilla cakes.

Ingredients

* 1 cup whole milk
* 5 tbsp all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 tsp vanilla extract
* Pinch of salt (optional)

Directions

1. In a small saucepan, whisk together the milk and flour until smooth.
2. Cook over medium heat, whisking constantly, until the mixture becomes very thick, like pudding.
3. Transfer to a bowl, press plastic wrap directly onto the surface, and let cool completely to room temperature.
4. In a large bowl, beat the softened butter and sugar for 4–5 minutes until very light and fluffy.
5. Beat in the vanilla (and salt, if using).
6. Add the cooled flour mixture one tablespoon at a time, beating well after each addition.
7. Continue beating for 4–6 minutes until the frosting is silky, light, and fluffy.

Tip: The cooked flour mixture must be completely cool before adding it to the butter, or the frosting may become runny.