My husband just named this the best tuna casserole he's ever had, so I'm recording it on Zaar for safe keeping. The base of this recipe is from the Fanny Farmer cookbook, but I changed nearly all of it. Cooking/prep times do not include time to cook noodles.
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- 2 cups wide egg noodles, cooked (the twisted kind)
- 6 ounces chunk light tuna, drained
- 1/3 cup roasted red pepper, finely chopped and dried of packing water
- 8 ounces water chestnuts, drained and finely chopped
- 1 tablespoon onion, minced
- 4 tablespoons butter
- 1 cup fresh breadcrumb
- 6 tablespoons butter, divided
- 2 tablespoons flour
- 1 1/4 cups milk
- salt and pepper
- 1/2 cup cheddar cheese, shredded
- 1 pinch cayenne pepper
- 1Preheat the oven to 350 degrees. Lightly grease a baking dish.
- 2Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
- 3In a large pan, melt 2 tablespoons butter and add two tablespoons flour. Stir well until a paste forms - do not allow to brown. Add the milk, continue stirring, and bring to a boil. Add the salt and pepper, lower the heat and cook for another minute. Add the cheddar cheese and cook for another minute or until a smooth, creamy sauce develops. Stir in a pinch of cayenne.
- 4Pour the sauce over the noodle mixture and stir well to combine.
- 5In a small pan, melt the remaining four tablespoons butter, add the breadcrumbs and cook until slightly browned. Spread breadcrumbs over the top of the noodle mixture.
- 6Cook, uncovered, for 20 minutes or until very hot.
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Nutritional Facts for Tuna-Noodle Casserole
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 661.6
- Calories from Fat 351
- Total Fat 39.0 g
- Saturated Fat 23.6 g
- Cholesterol 130.5 mg
- Sodium 842.5 mg
- Total Carbohydrate 54.0 g
- Dietary Fiber 3.8 g
- Sugars 4.9 g
- Protein 24.7 g