Tuna-Noodle Casserole Recipe

A home-style casserole --

Ingredients

4 ounces medium noodles (3 cups) or one 8-ounce package frozen noodles

1 cup chopped celery

1/4 cup chopped onion

2 tbsp butter or margarine

2 tbsp all-purpose flour

1 11-ounce can condensed cheddar cheese soup or one 10 3/4-ounce can condensed cream of mushroom soup

3/4 cup milk

1 9 1/4-ounce can tuna, drained and flaked

1/4 cup chopped pimiento

1/4 cup grated Parmesan cheese

Oven 375^o

Method

Cook noodles according to package directions; drain and set aside.

Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown. Stir in the flour; stir in condensed soup. Gradually stir in milk. Cook and stir till mixture is thickened and bubbly. Carefully stir in the tuna, pimiento, and the cooked and drained noodles.

Turn noodle mixture into a 1 1/2-quart casserole. Sprinkle the Parmesan cheese over top mixture. Bake, uncovered, in a 375o oven for 20 to 25 minutes. Garnish with sprigs of parsley, if desired. Makes 6 servings.

Microwave directions: On range top cook noodles according to package directions; drain and set aside. Meanwhile, in a 1 1/2-quart nonmetal casserole cook celery and onion in butter, covered, in a counter-top microwave oven on high power for 4 to 5 minutes or till tender, stirring the mixture twice. Stir in flour stir in condensed soup and the milk.

Micro-cook, uncovered, about 4 to 5 minutes or till mixture is thickened and bubbly, stirring after each minute. Carefully stir in tuna, pimiento, and cooked noodles. Micro-cook, uncovered, for 3 to 4 minutes or till mixture is heated through, stirring after 2 minutes. Stir. Sprinkle the Parmesan cheese over top.

Per serving(1/6 of servings): 295 g calories, 18 g Protein, 23 g carbohydrates, 14 g fat, 769 mg sodium

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