Rec: Tuna Noodle Casserole...from scratch...not that I am that rabid about canned msg, but this is
good, lower in sodium and relatively healthy. Obviously can be played with and if you want it more creamy, use fewer noodles. Could also add cheese. Clipped from an old magazine that I can't identify.
Tuna Noodle Casserole
1 package (8 ounces) wide egg noodles
3 tablespoons butter or margarine
1/4 lb mushrooms, sliced
1/2 cup chopped onion
1/3 chopped green pepper
1/3 cup coarsely chopped celery
3 tablespoons flour
2 cups milk
1 cup chicken broth
salt to taste...depends on the chicken broth
1/4 teaspoon freshly ground pepper
2 cans (6 ounces each)tuna, drained
I cup crushed potato chips
Preheat oven to 350 degrees. Grease a 2-quart casserole. in sauce pan cook noodles according to package directions until al dente.
In medium skillet melt butter or margarine over medium heat. Add mushrooms, onion, green pepper and celery. Saute about 5 minutes, stirring occasionally. Stir in flour until smooth, cook, stirring frequently, about 5 minutes. Gradually add milk and chicken broth, stirring until smooth. Add salt and pepper. Simmer 10 minutes, stirring occasionally.
In a large bowl combine noodles, sauce and tuna; toss well. Spooninto prepared casserole. Sprinkle top with crushed potato chips. Bake 30 minutes. Let stand 10 minutes before serving. Makes 6 servings.
good, lower in sodium and relatively healthy. Obviously can be played with and if you want it more creamy, use fewer noodles. Could also add cheese. Clipped from an old magazine that I can't identify.
Tuna Noodle Casserole
1 package (8 ounces) wide egg noodles
3 tablespoons butter or margarine
1/4 lb mushrooms, sliced
1/2 cup chopped onion
1/3 chopped green pepper
1/3 cup coarsely chopped celery
3 tablespoons flour
2 cups milk
1 cup chicken broth
salt to taste...depends on the chicken broth
1/4 teaspoon freshly ground pepper
2 cans (6 ounces each)tuna, drained
I cup crushed potato chips
Preheat oven to 350 degrees. Grease a 2-quart casserole. in sauce pan cook noodles according to package directions until al dente.
In medium skillet melt butter or margarine over medium heat. Add mushrooms, onion, green pepper and celery. Saute about 5 minutes, stirring occasionally. Stir in flour until smooth, cook, stirring frequently, about 5 minutes. Gradually add milk and chicken broth, stirring until smooth. Add salt and pepper. Simmer 10 minutes, stirring occasionally.
In a large bowl combine noodles, sauce and tuna; toss well. Spooninto prepared casserole. Sprinkle top with crushed potato chips. Bake 30 minutes. Let stand 10 minutes before serving. Makes 6 servings.