Tuna Noodle Casserole Recipe
Tuna Noodle Casserole has a Wonderful taste. The tuna and olives give the Tuna Noodle Casserole Gripping taste.
Ingredients
16 ounces noodles
6 tablespoons vegetable shortening
6 tablespoons flour
6 cups milk
6 cups tuna, flaked
6 cups peas, cooked
2/3 cup pimiento, chopped
2/3 cup olives, sliced
2 teaspoons salt
1 teaspoon pepper
2 cups cornflakes
Directions
Cook noodles in boiling salted water according to package directions; drain.
In saucepan, melt vegetable shortening.
Stir in flour; add milk all at once.
Cook and stir until thickened and bubbly.
Combine tuna, drained cooked peas, pimiento, olives, salt, and pepper.
Arrange alternate layers of noodles and tuna mixture in two greased 13x9x2 inch baking pans. (Or, use four 9x9x2 inch square pans.)
Sprinkle cornflakes over all.
Bake at 350° for 1 hour.
In saucepan, melt vegetable shortening.
Stir in flour; add milk all at once.
Cook and stir until thickened and bubbly.
Combine tuna, drained cooked peas, pimiento, olives, salt, and pepper.
Arrange alternate layers of noodles and tuna mixture in two greased 13x9x2 inch baking pans. (Or, use four 9x9x2 inch square pans.)
Sprinkle cornflakes over all.
Bake at 350° for 1 hour.
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