Prep 15 mins
Cook 40 mins
Cashews and chow mein noodles set this recipe apart from other tuna casseroles. My dear friend Donna W. shared this recipe with me many moons ago.
- 2⁄3 cup chopped celery
- 2⁄3 cup chopped onion
- 1⁄4 cup chopped green bell pepper
- 1 1⁄2 tablespoons butter
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1 1⁄2 cups milk
- 2 (6 ounce) cans tuna in water, drained
- 3⁄4 cup milk
- 2 cups chow mein noodles, divided
- 3⁄4 cup salted cashews
- 1⁄4 teaspoon pepper
- Sauté celery, onion and green pepper in 1 1/2 tablespoons butter.
- In saucepan, melt 3 tablespoons butter.
- Mix in flour, stir until smooth.
- Remove from heat and add salt and milk.
- Heat the mixture until it boils (stirring frequently).
- Boil for 1 minute or until thick (keep stirring).
- Add tuna and sauce to vegetables in pan.
- Stir in milk, 1 cup of the chow mein noodles, the cashews and pepper.
- Pour into 1 1/2 quart buttered baking dish.
- Top with remaining chow mein noodles.
- Bake at 350°F for 30 minutes.
This was an easy recipe & ready for the oven in no time at all. I added one more cup of noodles to the mixture and an extra can of tuna. Very good, thank you.
Really excellent. Fast and tasty. Next time I think I will add all the noodles to the mix, cutting them up first for easier serving.
I used salmon instead of tuna, because that's what I have in the house. I added extra cashews and noodles and I served it over hot jasmine rice. It came out pretty good. My husband liked it enough to ask me to make it again!