Rich Cheesy No-soup Tuna Noodle Casserole
From conner909 15 years ago
- 30 minutes to make
- Serves 6
This tuna casserole is a rich, creamy comfort food which I've been serving my family for several years! No, there's no canned soup, and it's not a diet dish, but it is soooo good! Think I found this recipe in an old Family Circle cookbook.
Ingredients
- 1 package (8 oz.) wide egg noodles shopping list
- ½ cup (1 stick) butter , divided shopping list
- 5 tablespoons all-purpose flour shopping list
- 1 teaspoon salt shopping list
- ¼ teaspoon pepper shopping list
- 2 ½ cups milk shopping list
- 1 package (8 oz.) cream cheese shopping list
- 1 can (about 7 oz.) tuna, drained shopping list
- ½ cup sliced pimiento-stuffed olives shopping list
- 2 tablespoons cut chives shopping list
- 1 package (6 oz.) sliced muenster cheese shopping list
- 1½ cups soft bread crumbs (3 slices) shopping list
How to make it
- Cook noodles, following label directions and drain.
- Melt 5 tablespoons of the butter in a medium-size
- saucepan; stir in flour, salt and pepper; cook, stirring
- constantly, until bubbly.
- Stir in milk; continue cooking and stirring until sauce
- thickens and boils 1 minute.
- Slice cream cheese into sauce.
- Stir until melted, then stir in tuna, olives and chives; remove from heat.
- Pour about ¾ cup of the sauce into a greased 10-cup baking
- dish, then layer other ingredients on top this way: Half of the
- noodles, half of remaining sauce, 2 slices Muenster cheese,
- remaining noodles, half of remaining sauce, remaining Muenster cheese and remaining sauce.
- Melt remaining 3 tablespoons butter in a small saucepan; add
- bread crumbs; toss lightly with a fork.
- Sprinkle over mixture in baking dish.
- Bake in moderate oven (350°) 30 minutes oruntil bubbly.
- Sometimes I add peas to the casserole.
theiris
michellem
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