Tuna-Noodle Casserole
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- Preheat the oven to 350 degrees. Lightly grease a baking dish.
- Combine the cooked noodles, tuna, red peppers, water chestnuts and onion, and mix to combine.
- In 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.
- Pour the sauce over the noodle mixture and stir well to combine.
- In 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.
- Cook, uncovered, for 20 minutes or until very hot.
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RECIPE SUBMITTED BY
KissKiss
United States