Tuna Noodle Hot Dish
|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|
|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|
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.