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  Wide noodles 8 Ounce (1 Package)
  Butter/Margarine 8 Tablespoon
  All purpose flour 5 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 2 1⁄2 Cup (40 tbs)
  Cream cheese 8 Ounce (1 Package)
  Canned tuna 6 1⁄2 Ounce, drained, flaked (1 Can)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Cut chives 2 Tablespoon
  Sliced muenster cheese 6 Ounce (1 Package)
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)

1. Cook noodles, drain.
2. Melt 5 tablespoons of the butter or margarine in a medium-size saucepan; stir in the flour, salt and pepper; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until the sauce thickens and bubbles for 3 minutes. Slice cream cheese into the sauce; stir until melted, then stir in the tuna, olives and chives and remove from heat.
3. Pour about 3/4 cup of the sauce into a greased, 10-cup, baking dish, and then layer other ingredients on the top this way: half of the noodles, half of the remaining sauce, 2 slices Muenster cheese, remaining noodles, the remaining Muenster cheese and remaining sauce.
4. Melt remaining 3 tablespoons of butter or margarine in a small saucepan; add bread crumbs; toss lightly with a fork. Sprinkle over the mixture in baking dish.
5. Bake in moderate oven (350°) 30 minutes, or until bubbly

Recipe Summary

Main Dish
Cook Time: 
40 Minutes

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