Monday, January 18, 2010

Tuna Noodle Casserole

Source: Me (adopted from the Chicken and Egg Noodle Casserole)

Serves: 2

  • 1/3 bag of Egg Noodles
  • 4 tbsp. Unsalted Margarine
  • 1 can of Tuna 
  • 2 Carrots, shredded
  • Assorted vegetables (beans, peas, etc.)
  • 4 tbsp. Flour
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 cup Chicken Broth
  • 1/2 cup (approx.) Bread Crumbs (I use 4C Salt Free Seasoned Bread Crumbs. They have to be the Salt Free ones, as the regular 4C Bread Crumbs have cheese).
  1. Cook noodles in lightly salted boiling water.  Drain and set aside.
  2. Melt butter in a large skillet.
  3. Add grated carrots and vegetable(s).
  4. Cook until tender, and until the vegetables have soaked up most of the butter.
  5. Stir in flour, salt and pepper.
  6. Add chicken broth and stir until bubbly and thick.
  7. Add noodles and stir until they are coated.
  8. Spoon into a baking dish.
  9. Mix in the tuna.
  10. Sprinkle bread crumbs over the top.
  11. Bake at 400° for about 20-25 minutes, or until the top has browned slightly and the casserole is bubbly.
Our Reviews:

Shelley: This started off as a mistake (I got all the way until the end and realized I forgot to make the chicken). But I think it tasted even better than the chicken version!

Ryan: Wait.. that was tuna?

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