Tuna Spaghetti Casserole
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Chopped green pepper||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared mustard||1 Teaspoon|
|Canned condensed cream of celery soup||10 1⁄2 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Pimiento stuffed olives||4 Large, sliced|
|Canned tuna||14 Ounce, drained and separated in large pieces|
|Spaghetti||8 Ounce (Cooked, Drained)|
|Butter/Margarine||2 Tablespoon, melted|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Shredded parmesan cheese||1 Tablespoon|
|Hard cooked eggs||2 , sliced|
Cook garlic and green pepper 5 minutes in hot butter in a saucepan.
Blend in a mixture of flour, salt, and paprika.
Heat until bubbly.
Remove from heat., Blend in Worcestershire sauce and mustard.
Add soup and milk gradually, stirring constantly.
Cook until sauce is smooth and slightly thickened.
Remove from heat.
Stir in lemon juice, olives, tuna, and spaghetti.
Turn mixture into a greased 2-quart casserole.
Sprinkle outer edge with a mixture of melted butter, bread crumbs, and Parmesan cheese.
Heat in a 350Â°F oven about 25 minutes, or until mixture is thoroughly, heated and crumbs are browned.
Garnish with slices of hard-cooked egg and sprinkle with paprika.