Wednesday, December 21, 2016

My Tuna Noodle Casserole






  • 10 oz cooked thin kluski noodles or egg noodles - al dente
  • 1 - 12 oz drained albacore tuna - more if desired
  • 1 stalk(s) celery, chopped
  • 1 small onion, chopped
  • 1 Tbsp jarred, minced garlic
  • 2 carrots, quartered and chopped, small
  • 3 Tbsp mayonnaise
  • 1 1/2 c frozen peas
  • Green or red pepper, chopped, i didn't use today, just sauté with other veggies if usin
  • Sliced potabellas - optional - i didn't add today...just saute with other veggies
  • MILD CHEESE SAUCE - ADD ANOTHER CUP OF CHEESE FOR A BIT CHEESIER SAUCE IF THAT WHAT YOU PREFER
  • 1/3 c each - flour & butter
  • 2 c 2% milk
  • 1 c cream
  • 1/2 c shredded parmesan
  • 1 - 2 c mild shredded cheddar cheese - i only used 1 cup today
  • Pinch nutmeg
  • 3/4 tsp salt
  • 1/2 tsp fresh ground pepper


How to Make It

  • In a medium saucepan over medium heat, whisk together butter and flour. Cook for at least one minute, stirring constantly. Whisk in the milk, cream, salt, pepper and nutmeg. Stirring constantly until begins to lightly boil and thicken. Remove from heat and add cheeses, stirring until melted. Set aside.
  • 2 In a skillet, sauté vegetables in 1 tablespoon oil until tender, add a little water to speed up or finish in microwave.
  • 3 In a large bowl, add pasta, peas, tuna, mayonnaise, vegetables and cheese sauce. Toss to coat pasta.
  • 4 Grease a 2 quart casserole dish and spread tuna mixture evenly into dish.
  • I melted 1 tablespoon of butter and mixed with 1/2 cup bread crumbs and sprinkled evenly. Cover with foil and bake 35 - 40 minutes, remove foil and bake another 10 - 15 minutes or until browning.
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