TUNA-VEGETABLE CASSEROLE
4 to 6 servings
If desired, substitute one 10¾-ounce can condensed cream of mushroom soup mixed with ¾ cup milk for the butter/mushroom/onion/flour/milk mixture.
Preheat the oven to 375°F. Grease an 8-inch square baking dish.
Cook in a large pot of boiling salted water:
- 4 ounces dried egg noodles
Drain well. Melt in a medium saucepan over medium heat:
- 4 tablespoons (½ stick) butter
Add and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes:
- 6 ounces mushrooms, sliced
- (½ red or green bell pepper, diced)
- 1 small onion, finely chopped
Stir in and cook for 1 minute:
- ¼ cup all-purpose flour
Gradually whisk in:
- 2 ½ cups milk
Bring the sauce to a boil, whisking, then turn the heat down and simmer for 10 minutes. Remove from the heat and add, whisking until hot:
- 1 cup shredded Cheddar (4 ounces)
- 12 ounces canned or pouch tuna, drained and flaked
Add the drained pasta to the sauce along with:
- (½ cup frozen green peas)
- ¼ cup minced parsley
- Salt and black pepper to taste
Stir together well. Pour the mixture into the prepared baking dish. Mix together and sprinkle over the top:
- ½ cup dry bread crumbs, fine cracker crumbs, crushed cornflakes, or crushed plain potato chips
- 2 tablespoons butter, melted
Bake until browned on top, 25 to 35 minutes.