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Tuna Casserole
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Recipe Information
M. Liebenthal

Serves/Makes:4 or more

  • 3 tbsp (45 ml) butter
  • 3 tbsp (45 ml) flour
  • 3 cups (700 ml) warm milk
  • 1 can cream of mushroom soup
  • 1 12 oz (336 grm). can water-packed tuna, drained
  • 1 large can mushroom pieces, drained
  • 1 small can peas and carrots, drained
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). white pepper
  • 6 cups (1425 ml) cooked broad noodles
  • crushed potatoe chips, optional
  • shredded chedder cheese, optional
  • Melt butter in 2 quarts (1900 ml) saucepan.
  • Blend in flour beating with whisk until flour mixture bubbles.
  • Whisk in warm milk until smooth.
  • Add cream soup and stir until sauce is smooth.
  • Add tuna, mushrooms and peas and carrots to sauce.
  • Salt and pepper to taste.
  • Pour sauce mixture over drained, cooked noodles in 3 quarts (2850 ml) buttered casserole, mixing carefully. Add more milk if sauce is too thick.
  • Bake casserole in 350 degree (175 C.) oven for 30 to 40 minutes.
  • Note: Casserole may be topped with crushed potato chips or shredded cheddar cheese.

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