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Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from The King 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!

Contributor:  
Contributor:  
Jon King

Category:
Category:

Ingredients:  
Ingredients:  
1 cups Elbow Macaroni
2 tbsp Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
2 cups Milk
1 cup Shredded American or Cheddar Cheese
1 cup Frozen Peas
2 cans (6 Oz) Tuna in Water, drained
⅔ cup Dry Bread Crumbs
1 tbsp Melted Butter or Margarine

Directions:
Directions:
Cook and drain pasta as directed on package. In a medium saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly. Increase heat to medium and gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Add cheese and stir until melted. Stir in pasta, peas and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover with foil and cook in 350F oven for 25 minutes or until hot and bubbly. In a small bowl, mix bread crumbs and melted butter. Sprinkle topping over casserole. Bake uncovered for about 5 minutes longer or until topping is toasted.

Personal Notes:
Personal Notes:
I had mom's version of tuna casserole many times while growing up. I don't have her handwritten recipe, but got this one from my Betty Crocker cookbook. Betty Crocker was mom's go-to cookbook. It may be that she didn't write down the recipe because it was right there in the book.

 

 

 

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