Tuna Tetrazzini Recipe
Ingredients
| 1 cup frozen peas or peas and carrots | ||
| Milk | 1 3/4 Cup (16 tbs) | |
| Soft margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| 3/4 to 1 cup shredded medium old cheese | ||
| Prepared mustard | 1 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Tuna | 1 Can (10oz), flaked | |
| Celery | 1/2 Cup (16 tbs), diced | |
| 3 cups cooked elbow macaroni or noodles | ||
| Bread crumbs | 1/2 Cup (16 tbs), buttered | |
Directions
Pour boiling water over the peas.
Scald milk and stir in a smooth mixture of margarine and flour.
Whisk and cook until thickened.
Add cheese and mustard.
Stir until cheese melts.
Season to taste with salt and pepper.
Toss this sauce with remaining ingredients and the drained peas.
Spread in a greased 8-cup casserole.
Sprinkle with crumbs.
Bake at 350F until bubbly, about 35 minutes.
Scald milk and stir in a smooth mixture of margarine and flour.
Whisk and cook until thickened.
Add cheese and mustard.
Stir until cheese melts.
Season to taste with salt and pepper.
Toss this sauce with remaining ingredients and the drained peas.
Spread in a greased 8-cup casserole.
Sprinkle with crumbs.
Bake at 350F until bubbly, about 35 minutes.
Chef
