Neat-o tuna-noodle casserole

1 servings

Ingredients

Quantity Ingredient
This was developed by one of the larger potato chip concerns to sell
Their product. But it quickly developed into a
8 ounces 1/2-Inch Wide Egg Noodles, 1 Pkg.
3 tablespoons Butter Or Regular Margarine
1 cup Chopped Fresh Mushrooms, About 4 Oz
2 tablespoons Finely Chopped Celery
2 tablespoons Finely Chopped Onion
3 tablespoons Unbleached Flour
2 cups Chicken Broth main dish all over
The country. Quick and easy to fix, it has graced diner and home
tablespoon Ever since.
1¼ cup Milk
2 cans 6 1/2 to 7 Oz Size Tuna
½ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
½ cup Crushed Potato Chips
½ cup Grated Cheddar Cheese
¼ cup Fine, Dry Bread Crumbs
Parsley Sprigs, If Desired

Directions

YIELD: 6 SERVINGS

Prepare the noodles in a large saucepan according to the package directions. Drain, return to the sauce pan and keep them warm. Heat the oven to 375 degrees F. Grease a 2-quart casserole. In a 2-quart saucepan over medium heat, melt the butter and add the mushrooms, celery and onion cooking about 10 minutes, stirring occasionally, until tender. Stir in the flour until well blended. Gradually add the chicken broth and milk and bring to a boil, stirring constantly.

Reduce the heat to low and cook about 5 minutes, stirring frequently, until the mixture is slightly thickened. Pour into the saucepan with the noodles, stir in the tuna, salt and pepper. Spoon the tuna mixture into the prepared casserole. In a small bowl, combine the potato chips, cheese and bread crumbs. Sprinkle over the casserole and bake for 25 minutes, or until hot and bubbly and the top is golden. Garnish with parsley sprigs, if desired.

From The Redbook Magazine January, 1986

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