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Tuna Noodle Casserole

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  Noodles 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced
  Minced green onions 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Canned tuna 14 Ounce (2 Cans Of 7 Ounce Each)
  Sherry 2 Tablespoon
  Bread crumbs 3 Tablespoon
  Minced parsley 2 Tablespoon
  Melted butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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