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Tuna Noodle Hot Dish

21st.Century.Chef's picture
Ingredients
  Medium egg noodles 8 Ounce (Uncooked, 4 1/2 Cups)
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Margarine 1⁄3 Cup (5.33 tbs)
  Unsifted all purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 3 Cup (48 tbs)
  Canned tuna 14 Ounce, drained (2 Cans, 6 1/2 Or 7 Ounce Each)
  Worcestershire sauce 1 Teaspoon
  Lemon juice 1 Teaspoon
  Paprika To Taste
Directions

Cook noodles according to package directions; drain.
Saute onion and celery in margarine until tender, but not brown.
Blend in flour, salt, thyme and pepper.
Gradually add milk; cook, stirring constantly, until sauce boils; boil and stir 1 minute.
Add tuna, Worcestershire and lemon juice.
Combine with noodles in 2-quart casserole.
Sprinkle with paprika.
Bake at 350° 20 minutes, or until hot and bubbly.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Servings: 
3

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