MAMA'S TASTY TUNA NOODLE CASSEROLE
This is how my sweet mom made her Tuna Noodle Casserole. Instead of cream of mushroom soup, she used evaporated milk. I love the creamy, slightly sweet flavor it brings to the dish! Mom used peas in her casserole; not being a big pea fan I will sometimes substitute celery or water chestnuts. The 'traditional' potato chip...
Provided by Martha Price
Categories Casseroles
Time 10m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 400 degrees. Grease a 1-quart casserole.
- 2. Melt butter in a medium-size saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas (or celery or chopped water chestnuts - a combination of two or three is also good) and pimiento. Season with salt and pepper to taste. Spoon into prepared casserole. Cover top with potato chips.
- 3. Bake uncovered for 8 - 10 minutes or until chips are golden brown, and casserole is heated through.
- 4. TO FREEZE AHEAD: Prepare as above, but do not top with chips. Do not bake. Wrap for freezer; freeze for up to 2 months. When ready to bake, thaw overnight in refrigerator. Pre-heat oven to 400 degrees. Bake uncovered for 35 - 40 minutes; cover with chips. Bake an additional 8 - 10 minutes or until chips are golden brown.
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