Tuna Noodle Casserole

Posted on July 3, 2007. Filed under: casserole, maindish, seafood |

It’s a classic, and in my opinion, THE comfort food – tuna casserole.  My brother learned how to make this in high school; I was not yet trusted near the stove by myself, thanks to an incident involving a plastic wrapped pork tenderloin and a 350 degree oven that I haven’t been allowed to forget since.

Take heart, kids: if Amanda can turn into a mostly functional cook, there’s hope for us all.

But yes, the tuna casserole.  Creamy, cheesy, with starch from the egg noodles and a pop of color from pimentos or roasted red bell peppers, I could practically live on this.  It was the first recipe Mom gave me when I went to graduate school (well, second.  Penne alla Vodka, or, how to make an impressive-looking pasta with barely any effort, will come later).  It’s easy.  It’s cheap – tuna, pasta, canned soup, and a white sauce – and it’s good stuff.

1 can tuna, drained

2 cups milk

2 cups shredded cheddar cheese

12 oz thick egg noodles

4 T. margarine

4 T. flour

1 can cream of mushroom soup

1 jar pimentos, drained (optional)

2 hard-boiled eggs (optional)

Boil noodles in salted water.  Drain.

Make a white sauce by making a roux with the 4 T. of margarine and 4 T. of flour.  Whisk in milk and stir until thickened.  Add cheese and stir until completely melted.  Add can of soup.  If desired, add jar of pimentos.  Stir in the can of tuna, drained.

Mix with noodles, pour into a casserole and bake for 30 minutes at 350 degrees Fahrenheit.

Mom reminds me that this recipe was originally from the Minonk cookbook, and was from Elsie Knapp.

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