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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My mom made this tuna casserole through the years...a delicious family dish, but good for any occasion. I often serve it for a luncheon along with garlic bread and a salad. It's quick and easy to prepare, freezes well and makes a complete meal. Ingredients:
1 medium onion, chopped |
2 teaspoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup 2% milk |
2 cups cooked wide egg noodles |
1 can (6 ounces) tuna, drained and flaked |
2/3 cup frozen peas, thawed |
1/4 cup crushed cornflakes |
Directions:
1. In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the noodles, tuna and peas.
2. Transfer to a greased 1-qt. baking dish. Sprinkle with cornflakes. Bake, uncovered, at 350° for 30-35 minutes or until bubbly around the edges. Yield: 2 servings.
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