Club Tuna Loaf Recipe
Ingredients
| 12 oz. wide noodles | ||
| 6 shelled, hard-cooked eggs, quartered | ||
| Tuna fish | 1 13 Ounce, flaked | |
| 2 tablesp. minced onion | ||
| 2 tablesp. minced green pepper or parsley | ||
| 2 tablesp. diced canned pimiento | ||
| Mushrooms | 1/4 Pound | |
| 3 tablesp. butter or margarine | ||
| 3 tablesp. fat or salad oil | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Celery salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Chicken broth | 2 Cup (16 tbs), canned | |
| 2 c. bottled milk or 1 c. evaporated milk and 1 c. water | ||
| Worcestershire sauce | 1 Teaspoon | |
| 1 5 oz. pkg. potato chips, crushed, or 3 c. cracker crumbs | ||
Directions
Cook noodles and drain, as in Boiled Noodles.
Add next six ingredients.
Melt butter and fat in a saucepan; blend in the flour and seasonings (use very little salt, for the tuna, broth, and potato chips supply almost enough for the mixture); then stir in the liquids, and Worcestershire, and cook, stirring constantly, until thickened.
Add sauce to the noodle-tuna mixture, and toss until well mixed.
Grease a 13"x9"x2" pan and over the bottom spread a thin layer of the crushed potato chips.
Put in half the noodle-tuna mixture, then a sprinkling of the potato chips, the remainder of the tuna mixture, and finally the rest of the chips.
Store the loaf in the refrigerator until the next day; remove it just before baking time.
Bake in a moderately hot oven of 375ºF for 45 min.
Cut into 12 squares 3"x3"x2" or 15 pieces 3"x2 1/2"x2".
Add next six ingredients.
Melt butter and fat in a saucepan; blend in the flour and seasonings (use very little salt, for the tuna, broth, and potato chips supply almost enough for the mixture); then stir in the liquids, and Worcestershire, and cook, stirring constantly, until thickened.
Add sauce to the noodle-tuna mixture, and toss until well mixed.
Grease a 13"x9"x2" pan and over the bottom spread a thin layer of the crushed potato chips.
Put in half the noodle-tuna mixture, then a sprinkling of the potato chips, the remainder of the tuna mixture, and finally the rest of the chips.
Store the loaf in the refrigerator until the next day; remove it just before baking time.
Bake in a moderately hot oven of 375ºF for 45 min.
Cut into 12 squares 3"x3"x2" or 15 pieces 3"x2 1/2"x2".
Chef
