s Tuna Noodle Casserole s   


This is the original recipe, but I probably don't make it exactly like this. I think I use more noodles. Also, you can make it with one or two smaller cans of tuna, depending on how much tuna you like, since you don't always have a 9 1/4 ounce can of tuna. And while I like the pimento, I've made it plenty of times without it.
 Yields: 4 Servings

Ingredients

4 ounce Medium Egg Noodles
1 cup Celery chopped
1/4 cup Onion chopped
2 tablespoon Butter or Margerine
2 tablespoon All-purpose flour
1 can (12 oz) Cream of Mushroom Soup (or cheddar cheese soup)
3/4 cup Milk
9 1/4 ounce Canned tuna drained and flaked
1/4 cup Pimento chopped
1/4 cup Parmesan grated
 
Instructions
 Cook noodles according to package directions. Drain and set aside.

Meanwhile, in saucepan, cook celery and onion in butter until tender but not brown. Blend in the flour, stir in condensed soup. Gradually stir in milk. Cook and stir till mixture is thickened and bubbly. Carefully stir in the tuna, pimento, and cooked noodles.

Turn noodle mixture into a 1 1/2 quart casserole. Sprinkle with parmesan cheese. Bake, uncovered in a 375 oven for 20-25 minutes. Makes 6 servings.

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Cuisine :   American    

Main Ingredient :   Tuna