Wednesday, February 26, 2014

Tuna Casserole

(My version without using “cream of” soups)

 Begin cooking 3 c. dry noodles to desired tenderness and drain (takes about 15-20 mins) (You can add the liquid drained off the tuna in the water to cook the noodles)
Melt 4 T. butter or margarine, then add
4 T. flour, stir thoroughly, then add
2 c. milk, stir again until no lumps, then
Simmer until thick and just barely bubbling.
Then add—
½ c. Italian salad dressing
½ c. Ranch dressing
2 cans tuna, drained
½ cup mayonnaise or Miracle Whip
Milk to thin
Salt, pepper to taste
1 t. all purpose seasoning (optional)
Optional:  Add 1 cup frozen peas

Place in casserole pan and sprinkle grated cheese and/or breadcrumbs on top, heat thoroughly, then serve!  (OR, just serve from the saucepan after warming)

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