"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Weyhrich
Added: Monday, July 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cup Medium eggs noodles (4 oz)
1/2 cup Soft bread crumbs
1 T Butter or margarine, melted
1 cup Chopped celery
1/4 cup Chopped onion
1/4 cup Butter or margarine
1/4 cup All purpose flour
1/2 tsp Salt
2 tsp Mustard
1/4 tsp Black pepper
2 cup Milk
1 9 oz can tuna, drained
1 cup Shredded cheese

Directions:
Directions:
Cook noodles according to package directions. Drain and set aside. Meanwhile combine the bread crumbs 1 T melted butter. Set aside.

For the sauce, place the celery and onion in a medium sauce pan with the 1/4 cup butter and sautÚ until tender. Stir in the flour, salt, mustard and black pepper. Add the milk all at once and cook until slightly thickened and bubbly.

Combine the sauce mixture, tuna cheese and noodles and place in a 1 1/2 quart casserole dish. Sprinkle the bread crumbs on the top and bake at 375║ for 20-25 minutes.

 

 

 

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