Tuna-Noodle Casserole
Ready In: 35 mins
Serves: 6
Ingredients
- 1⁄2 cup breadcrumbs
- 1 tablespoon butter
- 2 cups elbow macaroni or 2 cups salad macaroni
- 1 cup sour cream, at room temperature
- 3 tablespoons butter
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (10 ounce) can condensed cream of mushroom soup
- 1⁄8 teaspoon basil or 1⁄8 teaspoon tarragon
- 1⁄4 cup pimiento, chopped
- 2 (6 ounce) cans light chunk tuna in water, well drained
Directions
- Preheat oven to 350 degrees.
- Butter a 3 quart casserole.
- Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and sauté until golden brown) Cook noodles or macaroni in lightly salted water according to package directions.
- Drain.
- Empty sour cream into a large bowl.
- Fold in noodles or macaroni.
- Melt 3 tablespoons butter in a saucepan.
- Stir in flour, salt and pepper; cook until bubbly.
- Add soup and tarragon or basil.
- Cook, stirring until mixture thickens.
- Gradually add sauce to noodles and sour cream, folding continuously.
- Fold in pimiento and tuna.
- Pour into buttered casserole and sprinkle with buttered breadcrumbs.
- Bake about 20 minutes until piping hot.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off