Tuna-Noodle Casserole

[Katiecooks]

Ingredients:

1 C uncooked medium-width noodles
1/2 C soft bread crumbs
1 tbls. butter, melted
1 C chopped celery
1/4 C chopped onion
1/4 C butter
1/4 C all-purpose flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
2 C milk
1 9-oz. can tuna, drained and flaked
1 C cubed or shredded cheddar cheese
1/4 C chopped roasted red sweet pepper or pimiento
1/2 C frozen petti-peas - thawed


Preheat oven to 375 degrees.

Cook noodles according to pkg. directions. Drain and set aside. Meanwhile combine bread crumbs and 1 tbls. melted butter and set aside.

For sauce, in a medium saucepan, cook celery and onion in the 1/2 C butter until tender. Stir in flour; salt, mustard and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly.

Combine sauce, tuna , cheese, roasted sweet pepper or pimiento, peas and cooked noodles. Transfer to a greased 2-quart baking dish. Sprinkle with crumb mixture.

Bake, uncovered, for 20 to 25 minutes until bubbly and topping is golden.

 

[Johnny West]

Tuna and Noodle Frittata

Ingredients:

12 oz package of Manischewitz® Egg Noodles
3 tablespoons butter
1/2 cup diced red, green or yellow bell pepper
1/2 cup milk
1/2 cup cream
4 eggs
Salt and pepper to taste
2 (6 oz) cans Season® Tuna in water, drained and flaked
6 oz grated cheddar cheese

Preparation:

Preheat oven to 350 degrees F. Cook noodles according to package. Melt butter in a small skillet over medium heat. Add bell pepper; cook 5 minutes, stirring occasionally. Combine milk, cream and eggs in bowl, whisk until smooth. Add salt and pepper to taste. Add tuna, egg noodles and bell pepper; mix well. Pour into a 10-inch round baking dish brushed with oil. Sprinkle with cheese. Bake 50 minutes or until set.

I made this the other night and it was excellent, although a bit dry. I used a half of red onion and left out the green pepper, added a can of mushrooms and topped with shredded mozzarella, cheddar, parmesan and asagio - then panko. The next time I may add a can of mushroom soup. I also used two cans of local caught albacore.

 

[Mama Mangia]

All I do is drain my tuna and flake it while cooking my egg noodles, drain the noodles well, return to pan and add my can of mushroom soup, a bit of milk, flaked tuna, frozen peas, a gew grinds of black pepper, mix well and transfer to buttered casserole, top with bread crumbs and dot with butter. 350 till hot