 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Cashews and chow mein noodles set this recipe apart from other tuna casseroles. My dear friend Donna W. shared this recipe with me many moons ago. Ingredients:
2/3 cup chopped celery |
2/3 cup chopped onion |
1/4 cup chopped green bell pepper |
1 1/2 tablespoons butter |
3 tablespoons butter |
3 tablespoons flour |
1/2 teaspoon salt |
1 1/2 cups milk |
2 (6 ounce) cans tuna in water, drained |
3/4 cup milk |
2 cups chow mein noodles, divided |
3/4 cup salted cashews |
1/4 teaspoon pepper |
Directions:
1. Sauté celery, onion and green pepper in 1 1/2 tablespoons butter.
2. In saucepan, melt 3 tablespoons butter.
3. Mix in flour, stir until smooth.
4. Remove from heat and add salt and milk.
5. Heat the mixture until it boils (stirring frequently).
6. Boil for 1 minute or until thick (keep stirring).
7. Add tuna and sauce to vegetables in pan.
8. Stir in milk, 1 cup of the chow mein noodles, the cashews and pepper.
9. Pour into 1 1/2 quart buttered baking dish.
10. Top with remaining chow mein noodles.
11. Bake at 350°F for 30 minutes.
|
|