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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tuna Noodle Casserole

2 cups crushed regular potato chips
6 sun-dried tomatoes (not in oil)
6 oz dried egg noodles (Pappardelle)
1 medium onion chopped fine
3 stalk celery, chopped fine
1 green or red bell pepper chopped fine
1 clove garlic, crushed
2 tsp. canola oil
3/4 tbs celery salt
2 tablespoons flour
2 cups 1% milk
1/2 cup mayonnaise
14oz (2 cans) white tuna in water (or leftover grilled ahi)
1/2 cup Gruyere cheese
2 Tbsp. finely chopped basil or parsley
fresh lemon juice to taste
salt and pepper to taste
Directions:
Directions:
Preheat oven to 425
Lightly coat a 3-quart baking dish with oil or cooking spray.
In a small bowl, soak sun-dried tomatoes in hot water until softened, about 20 minutes.
Cook noodles in boiling salted water until soft. Drain and refresh under cold water. Set aside.
In a large skillet, heat oil over medium heat. Add veggies and cook until softened. Add flour and cook stirring for one minute. Add milk and bring to a boil, stirring until thickened, about 4 minutes. Remove from heat, stir in tuna, mayonnaise, cheese and parsley or basil. Season with lemon juice, salt and pepper.
Gently mix noodles into tuna mixture and spoon into prepared baking dish. Sprinkle the potato chip over the top covering completely . Bake 20-30 minutes or until bubbling. Let stand 5 minutes before serving. Yield 6 servings
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Simple & easy comfort food.

 

 

 

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