- Joined Nov 12, 2016
I am making my Tuna Casserole tonight, I make it from scratch but this time I am thinking about making it richer a deeper flavor. Normally I use 4tbs of butter and 2 cups of milk to start my roux, this time I am thinking of 8oz heavy cream and 8oz of condensed milk. Is there anything I need to think about if i choose to go this route instead of plain milk? When I sautè the onions and mushrooms I am also thinking about adding 1/4 cup dry sherry, but since I am also thinking about using cream, I would like to know if anyone thinks I am just adding too much?