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Club Tuna Loaf

Western.Chefs's picture
  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)
  Butter/Margarine 3 Tablespoon
  Fat/Salad oil 3 Tablespoon
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Celery salt 1⁄2 Teaspoon
  Pepper 1⁄8 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".

Recipe Summary

Side Dish

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