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Tuna Noodle Casserole


1 (12 oz) PKG Egg Noodles

3 T Butter
1 Onion, Chopped
3 T Flour
3-1/2 C Milk
1 (10 oz) Can Cream of Mushroom or Chicken Soup
1 t Salt
1 t Pepper
2 (7 oz) Cans White Albacore Tuna, Drained
3/4 C Peas
1-1/2 C Cheese
1 C Crushed Crackers or Chips (See Note)

Bring a large pot of water with 1 T of salt to a boil. Add egg noodles and cook 1 minute less than package directions. Drain well.

While noodles are boiling, melt butter in a large saute pan. Add onions and cook until translucent, about 5 minutes. Add flour and cook for 2 minutes, stirring often. Add 1 C of milk and whisk. When the mixture begins to simmer add the remaining milk. Mix well. Add soup, salt, and pepper. Bring to a simmer, whisking often. Remove from heat.

Pour the gravy mixture into the pot that the noodles were in. Add tuna peas, and 3/4 C Cheese. Mix well. Add noodles and mix well. Transfer to a large sprayed lasagna pan. Top with crushed crackers/chips and remaining cheese. Bake in 350F oven for 15 minutes or until the top is golden brown.

Note: I tried using Pringles chips, but they turned out 'stale' on top. Wouldn't recommend using them.

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