One daughter loves it; one hates it. Ah well. The 70’s cookbooks call for cream of celery soup and crushed potato chips on top it seems. I went for the homemade white sauce last night. If I were to do it differently, I might add a bit of cheddar cheese to the sauce, or maybe just add some diced chunks when I mixed the sauce, noodles, and tuna. I also like a recipe that calls for sauteed diced celery and onion, plus some chopped pimentos. It’s nice and colorful! This was good but a bit bland for my tastes, although it suited the girl just fine.
Tuna Noodle Casserole
Ingredients
- 8 ounces egg noodles, cooked and drained
- 2 Tbs butter
- 2 Tbs flour
- 1 tsp dry mustard
- 2 cups milk
- a dash of cayenne pepper
- salt to taste, maybe 1/2 tsp to start
- 12 ounces tuna, drained and flaked
- 1/2 cup chopped green onions optional
- 2 Tbs butter, melted
- 1/4 cup dry bread crumbs or 1/2 cup fresh
Instructions
- Cook the egg noodles. Preheat the oven to 375.
- Meanwhile, make a white sauce. Melt the butter of medium-low heat. Stir in the flour and mustard and cook a couple of minutes, stirring almost constantly. Turn up the heat a bit and slowly whisk in the milk. Bring to a boil, stirring constantly, then reduce and simmer a minute or two until thickened. Stir in the noodles and tuna, then pour into a 2 quart casserole dish (8×8 pan works great).
- Mix the melted butter and bread crumbs, then crumble over the casserole. Sprinkle with paprika.
- You can make it ahead to this point, cover and refrigerate. Bake it an extra 10-15 minutes to make sure it’s heated through.
- Bake uncovered for 20-25 minutes.
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