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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Old school! From Betty Crocker Casserole Cookbook (1981). I made a few slight tweaks, but stayed true to the original. If you want to make ahead, you can do everything up until the baking point and refrigerate for up to 24 hours. Ingredients:
9 uncooked lasagna noodles |
2 stalks celery, thinly sliced |
1 green pepper, chopped |
1 onion, chopped |
2 garlic cloves, chopped |
1/3 cup butter |
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon paprika |
3 cups milk |
1 (6 1/2 ounce) can tuna, drained |
1/4 cup chopped pimiento |
2 cups cheddar cheese, shredded |
2 tablespoons butter |
1/2 cup breadcrumbs |
1/4 cup parmesan cheese |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350.
2. Melt 1/3 cu butter in saucepan or large skillet. Add onion, celery, bell pepper, and garlic, saute until crisp-tender.
3. Stir in flour, salt, and pepper; remove from heat.
4. Stir in milk.
5. Heat to boiling, stirring constantly.
6. Boil & stir for 1 minute.
7. Stir in tuna & pimiento. Remove from heat.
8. In ungreased 13x9x2 casserole, spread thin layer of sauce.
9. Layer 1/3 each of the noodles, cheddar cheese, and sauce; repeat 2 times.
10. In small pan, melt 2 tablespoons of butter, then add bread crumbs.
11. Stir until butter is absorbed; remove from heat.
12. Add parmesan and paprika; sprinkler mixture over top of casserole.
13. Cover with tin foil & bake for 30 minutes.
14. Remove foil & cook for additional 10-15 minutes.
15. Let stand 10 minutes before serving.
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