Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Fish
Pasta
Amount Measure Ingredient -- Preparation Method
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1 can Solid-pack tuna, drained
8 ounces Elbow macaroni, cooked
4 tablespoons Butter
2 tablespoons Onion, minced
1 1/2 tablespoons Green pepper, minced
2 tablespoons Flour (instant)
3/4 teaspoon Salt
1 ds Pepper
1 cup Milk (generous)
1/2 cup Green peas, frozen (optional)
1 can Cream of mushroom soup
1 cup Sharp cheddar cheese, shredded, divided
2 slices Bread, buttered and cubed
1 sprinkle Paprika (generous)
Preheat oven to 350 degrees. Cook macaroni until tender, drain. Melt
butter in same pot, add onions and green pepper and saute over low heat 5
minutes. Add flour, salt and pepper and stir to blend well. Add milk and
mushroom soup and stir over low heat until smooth. Add macaroni, flaked
tuna, peas and 1/2 the cheese to sauce and stir to blend well. Pour into
2-quart buttered casserole, top with remaining cheese.
Top cheese with 2 slices battered day-old bread cut in cubes, and sprinkle
bread with paprika generously.
Bake at 350 degrees for 35 minutes, or until nice and brown. This
casserole reheats easily over low heat in saucepan, or in microwave at
50%. Like most casseroles, it tastes even better reheated.
