Club Tuna Loaf
|Wide noodles||12 Ounce|
|Hard-cooked eggs||6 , quartered|
|Canned tuna fish||13 Ounce, coarsely flaked to make 2 cup (1 Can)|
|Minced onion||2 Tablespoon|
|Minced green pepper/Minced parsley||2 Tablespoon|
|Diced canned pimiento||2 Tablespoon|
|Sauteed sliced mushrooms||1⁄4 Pound (Fresh)|
|Fat/Salad oil||3 Tablespoon|
|Flour||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Canned chicken broth||2 Cup (32 tbs)|
|Bottled milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Potato chips/3 cup cracker crumbs||5 Ounce, crushed (1 Package)|
Cook noodles and drain, as in Boiled Noodles.
Add next six ingredients.
Melt butter and fat in a saucepan; blend in the flour and seasonings (use very little salt, for the tuna, broth, and potato chips supply almost enough for the mixture); then stir in the liquids, and Worcestershire, and cook, stirring constantly, until thickened.
Add sauce to the noodle-tuna mixture, and toss until well mixed.
Grease a 13"x9"x2" pan and over the bottom spread a thin layer of the crushed potato chips.
Put in half the noodle-tuna mixture, then a sprinkling of the potato chips, the remainder of the tuna mixture, and finally the rest of the chips.
Store the loaf in the refrigerator until the next day; remove it just before baking time.
Bake in a moderately hot oven of 375ºF for 45 min.
Cut into 12 squares 3"x3"x2" or 15 pieces 3"x2 1/2"x2".