I was in the mood for a childhood memory the other day-- Tuna Noodle Casserole. I adapted it to be a bit more modern. Here's what I came up with. It was yum.
The New Improved Tuna Noodle Casserole
1 T. butter
3/4 c. frozen peas, thawed
3/4 c. sliced green onions
3/4 c. chopped red bell pepper
3 T all-purpose flour
1 3/4 c. milk
4 c. hot cooked egg noodles (3 1/4 c. uncooked, about)
1/4 c. chopped fresh parsley
1 can white tuna in water, drained
1/4 c. finely grated Parmesan cheese.
1/4 c. crushed crackers
Preheat to 375. Melt butter in large skillet on med. Add peas, onions, pepper and saute 5 minutes.
Place flour in bowl and whisk in milk. Add to skillet. Reduce heat and simmer until thick, add cheese and stir. Remove from heat, add pasta, parsley, salt to taste and tuna.
Spoon into casserole dish. Sprinkle with crumbs. Cover and bake 20 minutes.
1 comment:
Mmmm - this sounds good. I have fond memories of Tuna Noodle Casserole and having to take turns over who gets to crunch the potato chips on top. But I love the sound of this recipe with crackers on top - thanks Cheryl!
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