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Tuna Casserole


I go over board a little on the amount of cheese I use in this recipe but many friends and relatives have asked for this one. It is not particularly low in cholesterol and fat. So we don't have it often but when we do there isn't any left overs.

    Noodles
    3 eggs, beaten
    dash of water
    dash of olive oil (or other cooking oil)
    pinch of salt
    pinch of pepper
    flour
Beat the eggs with a fork and add water, oil, salt and pepper. Begin to add flour, stir and continue to add flour until the dough is of a consistency that it can be handled without stickiness. If you have a noodle maker run it through as directed by the instructions. If you don't have a noodle machine, roll the dough out on a lightly floured counter top as you would roll out pie dough. Roll to a thickness you desire, thin for thin noodle or thick for thicker noodles. Then roll the dough jelly roll fashion. Cut the noodles to the width that you would like and spread them out to dry slightly.
    Sauce
    2 tablespoons butter or margarine
    2 tablespoons flour
    2 cups of milk
    2 cans (6 oz) tuna
    approximately 8 oz. Cracker Barrel Xsharp cheese

Begin to boil water in a large pot. When the water comes to a boil, add the noodles and cook to the desired consistency. In a medium sauce pan melt the butter, then add the flour and stir. Add the milk and stir the white sauce until it is smooth and begins to thicken. Add the tuna (drained if it is packed in oil). Stir until well incorporated. Cube the cheese and add to the tuna mixture. Stir until well blended. If the sauce seems to thick add a little more milk.

Drain the noodles and place in a casserole disk. Pour the sauce into the noodles and mix well. Place the casserole dish in a 350 degree oven and bake for 30 minutes.


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