When I do make a tuna dish for dinner, I rely on an old-standard - tuna noodle casserole. I make it a little bit different every time by varying the spices a bit. I actually really enjoy this dish. Every time we have it I think I should make it more often. Maybe I'll start now!
Tuna Noodle Casserole
- 1 lb. elbow macaroni, fully cooked and drained
- 1/4 c. butter or margarine
- 4 stalks celery (including leaves if from the heart), diced
- 1/2 onion, diced
- 1/4 c. flour
- 1 t. salt
- 1/2 t. black pepper
- 1 1/2 c. milk
- 1-2 cans water-packed tuna, fully drained
- 3/4 c. mayonnaise
- 2 c. frozen peas
- Spices to play along with, in any amount and combination - curry, dill, cayenne pepper, Italian seasoning, cumin, thyme, lemon pepper, Herbs de Provence
- Salt and pepper to taste
2. In a large bowl, combine cooled sauce, tuna, mayonnaise and peas. Stir in any additional desired seasonings and salt & pepper, to taste. Add cooked noodles, stir to coat and pour into a large casserole dish. (Can be refrigerated until dinnertime at this point.)
3. Bake at 350 degrees for 20-25 minutes, until heated through and bubbly.
Some optional topping ideas: shredded cheese, breadcrumbs mixed with melted butter, crushed potato chips or crackers, crushed goldfish.
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