Tuna Noodle Casserole
|Garlic||1 Clove (5 gm), minced|
|Minced green onions||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned tuna||14 Ounce (2 Cans Of 7 Ounce Each)|
|Bread crumbs||3 Tablespoon|
|Minced parsley||2 Tablespoon|
|Melted butter||2 Tablespoon|
Cook noodles in salted water, and drain.
In the meantime, saute garlic and onions in butter until wilted; add flour, blend over heat, and add milk.
Cook, stirring constantly, until thickened and smooth; add tuna, sherry, and salt and pepper to taste.
Other ingredients of your choice may be added with the tuna.
Put in a 1 1/2 -quart casserole.
Mix crumbs, parsley, and butter, and sprinkle on top.
Reheat in preheated moderate oven (350°F.) for about 15 minutes.
Makes 6 to 8 servings.
Some suggestions for other ingredients: sliced cooked mushrooms, pimientos, sliced olives, nuts, tiny shrimps, hard-cooked eggs, some halved or quartered artichoke hearts, cooked peas, green beans, or Limas.
The seasonings may be varied, too: curry, chili powder, mustard, dill, tarragon, chives, basil, and thyme all blend happily with tuna; so does tomato, so a little tomato paste could be added.