"After dinner sit a while, and after supper walk a mile."--English Saying

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margit Daley
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sliced fresh mushrooms
1/4 c. chopped red bell pepper
2 T chopped onion (or to taste)
3 T butter or margarine
3 T all-purpose flour
2 c. skim milk
4 c. cooked medium egg noodles
1 c. frozen green peas, thawed
salt & pepper to taste
1 12-oz can tuna in water, drained
1/2 c. shredded SHARP Cheddar cheese
1/4 c. fine, dry breadcrumbs

Directions:
Directions:
SautÚ mushrooms, pepper & onion in lightly coated pan for 3
minutes, or until crisp-tender. Set aside.

Add margarine to pan & melt. Add flour, cook 1 minute,
stirring constantly with whisk. Gradually add milk, stirring
constantly over medium heat, an additional 6 minutes, or
until thickened & bubbly.

Pour sauce into bowl. Stir in mushroom mixture, noodles &
peas, tuna and salt & pepper to taste. Adjust seasonings and
spoon into shallow 2-qt. baking dish coated with cooking
spray. Top with cheese and breadcrumbs. Cover & bake at
350║ for 30 minutes

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Bill loved this "comfort food" dish, as do I, and I especially like that it is lower in fat & calories than the ones we grew up on, yet the flavor is not compromised.

 

 

 

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