Neat-o tuna-noodle casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| This was developed by one of the larger potato chip concerns to sell | ||
| Their product. But it quickly developed into a | ||
| 8 | ounces | 1/2-Inch Wide Egg Noodles, 1 Pkg. |
| 3 | tablespoons | Butter Or Regular Margarine |
| 1 | cup | Chopped Fresh Mushrooms, About 4 Oz |
| 2 | tablespoons | Finely Chopped Celery |
| 2 | tablespoons | Finely Chopped Onion |
| 3 | tablespoons | Unbleached Flour |
| 2 | cups | Chicken Broth main dish all over |
| The country. Quick and easy to fix, it has graced diner and home | ||
| tablespoon | Ever since. | |
| 1¼ | cup | Milk |
| 2 | cans | 6 1/2 to 7 Oz Size Tuna |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly Ground Black Pepper |
| ½ | cup | Crushed Potato Chips |
| ½ | cup | Grated Cheddar Cheese |
| ¼ | cup | Fine, Dry Bread Crumbs |
| Parsley Sprigs, If Desired | ||
Directions
YIELD: 6 SERVINGS
Prepare the noodles in a large saucepan according to the package directions. Drain, return to the sauce pan and keep them warm. Heat the oven to 375 degrees F. Grease a 2-quart casserole. In a 2-quart saucepan over medium heat, melt the butter and add the mushrooms, celery and onion cooking about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk and bring to a boil, stirring constantly.
Reduce the heat to low and cook about 5 minutes, stirring frequently, until the mixture is slightly thickened. Pour into the saucepan with the noodles, stir in the tuna, salt and pepper. Spoon the tuna mixture into the prepared casserole. In a small bowl, combine the potato chips, cheese and bread crumbs. Sprinkle over the casserole and bake for 25 minutes, or until hot and bubbly and the top is golden. Garnish with parsley sprigs, if desired.
From The Redbook Magazine January, 1986