Family Tuna Casserole
1 can (about 7 ounces) tuna, drained
8 ounces elbow macaroni
4 tbsps butter
3 tbsps finely chopped onion
2 tbsps finely chopped green bell pepper
2 tbsps all purpose flour
3/4 tsp salt or seasoned salt
1/8 tsp pepper
1 cup milk
1/2 cup frozen peas, thawed
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
buttered soft bread crumbs
Cook macaroni until tender, drain and rinse.
Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 minutes. Add flour, salt and pepper; stir until smooth and bubbly. Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly.
Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.
Creamed Tuna Recipe
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 can (about 7 ounces) tuna, drained
1/4 to 1/2 cup frozen peas, cooked
Melt butter over medium-low heat, blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble. Add drained tuna and cooked peas. Continue heating and stirring until hot. Serve creamed tuna over toast, biscuits, or rice. Creamed Tuna recipe makes approximately 3 cups.
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