Tuna Tetrazzini Recipe
Ingredients
| Mushrooms | 1 Can (10oz), sliced | |
| Water | ||
| 1 cup evaporated milk, undiluted | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Tuna | 1 Can (10oz), drained, flaked | |
| Noodles | 1 1/2 Cup (16 tbs), cooked | |
| 1 cup soft bread cubes | ||
Directions
Drain mushrooms; reserve liquid; add water to liquid to make 1 cup.
Add to milk.
Melt 2 tablespoons butter in a saucepan; blend in flour, salt, and pepper.
Gradually stir in milk mixture and cook over low heat, stirring, until thickened.
Add tuna, mushrooms, and noodles.
Put in 1 1/2 quart casserole.
Melt remaining butter, mix in bread cubes, and toss.
Arrange around edge of casserole.
Bake, uncovered, in preheated moderate oven (375°F.) for about 20 minutes.
Makes 4 servings.
Add to milk.
Melt 2 tablespoons butter in a saucepan; blend in flour, salt, and pepper.
Gradually stir in milk mixture and cook over low heat, stirring, until thickened.
Add tuna, mushrooms, and noodles.
Put in 1 1/2 quart casserole.
Melt remaining butter, mix in bread cubes, and toss.
Arrange around edge of casserole.
Bake, uncovered, in preheated moderate oven (375°F.) for about 20 minutes.
Makes 4 servings.
Chef
