"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Margit Daley
Added: Sunday, November 11, 2007


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

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:
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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