Tuna Spaghetti Casserole Recipe
Ingredients
1/2 clove garlic, minced
3 tablespoons chopped green pepper
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 can (10 1/2 oz.) con densed cream of celery soup
1 1/2 cups milk
1 tablespoon lemon juice
4 large pimiento stuffed olives, sliced
2 cans (6 1/2 or 7 oz.each) tuna, drained and separated in large pieces
8 oz. spaghetti, cooked and drained
2 tablespoons butter or margarine, melted
1/3 cup fine dry bread crumbs
1 tablespoon shredded Parmesan cheese
2 hard cooked eggs, sliced
Directions
Cook garlic and green pepper 5 minutes in hot butter in a saucepan.
Blend in a mixture of flour, salt, and paprika.
Heat until bubbly.
Remove from heat., Blend in Worcestershire sauce and mustard.
Add soup and milk gradually, stirring constantly.
Cook until sauce is smooth and slightly thickened.
Remove from heat.
Stir in lemon juice, olives, tuna, and spaghetti.
Turn mixture into a greased 2-quart casserole.
Sprinkle outer edge with a mixture of melted butter, bread crumbs, and Parmesan cheese.
Heat in a 350°F oven about 25 minutes, or until mixture is thoroughly, heated and crumbs are browned.
Garnish with slices of hard-cooked egg and sprinkle with paprika.
Blend in a mixture of flour, salt, and paprika.
Heat until bubbly.
Remove from heat., Blend in Worcestershire sauce and mustard.
Add soup and milk gradually, stirring constantly.
Cook until sauce is smooth and slightly thickened.
Remove from heat.
Stir in lemon juice, olives, tuna, and spaghetti.
Turn mixture into a greased 2-quart casserole.
Sprinkle outer edge with a mixture of melted butter, bread crumbs, and Parmesan cheese.
Heat in a 350°F oven about 25 minutes, or until mixture is thoroughly, heated and crumbs are browned.
Garnish with slices of hard-cooked egg and sprinkle with paprika.
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