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Tuna Noodle Casserole 
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Tuna Noodle Casserole
Ingredients:
¼ cup butter
2 tbsps. White onion, minced
2 tbsps. Green bell pepper, minced
¼ cup all purpose flour
¼ tsp. White pepper
3 cups low-fat milk, heated
½ tsp. Worcestershire sauce

¾ tsp. Salt, according to taste
1 (184 gms.) can Century Tuna Chunks in water, drained
2 tbsps. Canned pimientos, minced
500 gms. Egg noodles, cooked
¼ cup dry breadcrumbs
2 tbsps. Butter, melted

Directions:

Preheat oven to 375ºF.

In a stock pot over medium heat, melt butter.

Add onion and green bell peppers.

Saute until onions are transparent.

Add flour and white pepper.

Cook until bubbly.

Stir in hot milk and Worcestershire sauce.

Cook stirring constantly until smooth and thickened.

Turn heat to low and allow to simmer for 10 minutes to left flavors blend.

Season with salt according to taste.

Remove from heat.

Combine cream sauce, Century Tuna, egg noodles and pimientos.

Pour into an oven proof dish.

Combine breadcrumbs and melted butter.

Sprinkle over noodles.

Bake in preheated oven for 15 to 20 minutes or until top is browned add casserole is heated through.

Serve hot.

Makes 3 to 4 servings.



July 27, 2017

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