Comforting Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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My mother gave me the recipe for this classic casserole 20 years ago. Sometimes I use sliced stuffed olives instead of pimientos. Ingredients:
1-3/4 cups uncooked wide egg noodles |
6 teaspoons butter, divided |
4 teaspoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
dash pepper |
3/4 cup 2% milk |
1 package (3 ounces) cream cheese, softened |
1 pouch (2-1/2 ounces) albacore white tuna in water |
2 tablespoons diced pimientos |
2 teaspoons minced chives |
2 slices muenster cheese (3/4 ounce each) |
2 tablespoons soft bread crumbs |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a small saucepan, melt 5 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
2. Drain noodles. Spread 1/4 cup tuna mixture into a 3-cup baking dish coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
3. In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
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