Tuna Noodle Hot Dish Recipe
Ingredients
| Egg noodles | 4 1/2 Cup (16 tbs), uncooked | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| Margarine | 1/3 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 3 Cup (16 tbs) | |
| Tuna | 2 Can (10oz), drained | |
| Worcestershire sauce | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Paprika | ||
Directions
Cook noodles according to package directions; drain.
Saute onion and celery in margarine until tender, but not brown.
Blend in flour, salt, thyme and pepper.
Gradually add milk; cook, stirring constantly, until sauce boils; boil and stir 1 minute.
Add tuna, Worcestershire and lemon juice.
Combine with noodles in 2-quart casserole.
Sprinkle with paprika.
Bake at 350° 20 minutes, or until hot and bubbly.
Saute onion and celery in margarine until tender, but not brown.
Blend in flour, salt, thyme and pepper.
Gradually add milk; cook, stirring constantly, until sauce boils; boil and stir 1 minute.
Add tuna, Worcestershire and lemon juice.
Combine with noodles in 2-quart casserole.
Sprinkle with paprika.
Bake at 350° 20 minutes, or until hot and bubbly.
Chef
