Tuna Casserole with Macaroni

Ingredients:

1 can (6 1/2 to 7 ounces) tuna, drained

8 ounces elbow macaroni, uncooked

1/4 cup butter

1/4 finely chopped onion

2 tablespoons finely chopped green bell pepper

2 tablespoons all purpose flour

3/4 teaspoon salt or seasoned salt

1/8 teaspoon pepper

1 cup milk

1/2 cup frozen peas, thawed

1 can cream of celery soup

1 cup shredded Chedder cheese

1/2 cup bread crumbs tossed with 2 teaspoons melted butter

2-3 Tomatoes

5-6 Olives

Method:

Cook macaroni until tender, rinse and drain; set aside.

Melt butter in a large Saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 2 to 3 minutes, until onion is tender.

Add flour, salt and pepper; stir until smooth.

Add milk and cream of celery soup and stir over low heat until smooth and thickened.

Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs.

Bake at 350° for 30 to 40 minutes, or until tuna casserole is nicely browned.

Garnish it with tomatoes and olives.
Serves 4 to 6.

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This entry was posted on Sunday, October 5th, 2008 at 6:41 pm and is filed under Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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2 Responses

Posted on 6. October 2008 at 10:57

sangeeth

I luv macaroni…with cheese!your recipe looks yum!
Posted on 8. October 2008 at 11:43

Mona

Looks deeeeelish!!

Ayesha’s Hyderabadi Recipes