Sunday, February 24, 2008

Not Your Mama's Tuna Noodle Casserole

No cream of crap here. Every now and then, I get a craving for Tuna Noodle Casserole. I love this recipe from my Betty Crocker Cookbook. It uses a mixture of flour and real milk instead of canned soup. I also like topping it with crushed plain potato chips!
Tuna-Pasta Casserole
from Betty Crocker's Cookbook Bridal Edition

Crumb Topping (see below) or 2/3 cup crushed potato chips
1 1/4 cups uncooked medium pasta shells or elbow macaroni (about 5 ounces)
2 tablespoons butter or stick margarine
2 tablespoons all-purpose flour
3/4 teaspoon salt
2 cups milk
1 cup shredded sharp process American or cheddar cheese (4 ounces)
1 cup frozen (thawed) green peas
2 (6-ounce) cans tuna in water, drained

Crumb Topping
2/3 cup crushed cereal (Wheaties, Cheerios or Country cornflakes or dry bread crumbs
1 tablespoon butter or stick margarine, melted

1. Heat oven to 350°. Make Crumb Topping; set aside.

2. Cook and drain pasta as directed on package.

3. While pasta is cooking, melt butter in 1 1/2-quart saucepan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

4. Mix pasta, broccoli, tuna and sauce in ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with topping. Bake uncovered about 5 minutes or until topping is toasted.

Crumb Topping
2/3 cup dry bread crumbs
1 tablespoon butter or stick margarine, melted
Mix ingredients.

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