Tuna Noodle Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lbs - Egg noodles, wide
4 tbsp - Flour
4 tbsp - Butter
5 c - Milk
Pinch - Nutmeg
Salt & Pepper to taste
2 dashs - Tabasco sauce
2 c - Cheddar shredded, sharp
1 tbsp - Olive oil
1/2 - Onion, diced
3 stalks - Celery, diced
3 - Carrots, diced
1 tbsp - Thyme, fresh (or 1 tsp dried)
3 cans - Tuna, canned in water, drained
1/2 c - Breadcrumbs
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Directions: |
Directions:1. Turn oven on to 400°. Put a pot of salted water on the stove to boil. Once boiling put the egg-noodles in and cook for 3 minutes. Noodles should be chewy. Drain and run under cold water to stop the cooking process and set aside.
2. Next we need to make the Béchamel sauce. Heat sauce pan on medium heat melt butter and then mix in flour until well combined. Slightly toast mixture for about 1 minute. Stir in milk, nutmeg, salt & pepper to taste, and Tabasco sauce. Heat to a low simmer, stirring regularly, for about 5 minutes (Taste the sauce, there should be no floury taste) .Then add in 1 cup Cheddar cheese. Mix until melted and remove from heat.
3. As the Béchamel sauce cooks, heat a saute pan over med-high heat and add in oil until hot. Add in the carrots, celery, onion, thyme, salt & pepper and saute for about 5 minutes. Veggies should still have some crispness to them.
4. Butter a 13" x 9" baking dish. Combine the egg-noodles, tuna, and veggies in pot from noodles and pour into baking dish. Pour the Béchamel sauce evenly over the ingredients in the dish and top with the breadcrumbs and remainder of cheese.
5. Put it in the oven (clammy tuna shell) and bake for about 30-35 minutes. Top should be melted with slight browning.
*Makes 8 servings |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: You could also mix in about a 1/2 lbs of broccoli when mixing all the components together in step 4.
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