My husband just named this the best tuna casserole he's ever had, so I'm recording it on Zaar for safe keeping. The base of this recipe is from the Fanny Farmer cookbook, but I changed nearly all of it. Cooking/prep times do not include time to cook noodles.
Provided by KissKiss
Categories Tuna
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Lightly grease a baking dish.
- Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
- In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
- Pour the sauce over the noodle mixture and stir well to combine.
- In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
- Cook, uncovered, for 20 minutes or until very hot.
Nutrition Facts : Calories 661.7, Fat 39, SaturatedFat 23.6, Cholesterol 130.6, Sodium 842.6, Carbohydrate 54, Fiber 3.8, Sugar 5, Protein 24.8
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