A home-style casserole-
4 ounces medium noodles (3 cups)
or one 8-ounce package frozen
noodles
1 cup chopped celery
¥4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Ill-ounce can condensed cheddar
cheese soup or one 10%-ounce
can condensed cream of
mushroom soup
% cup milk
1 9%-ounce can tuna, drained and
flaked
¥4 cup chopped pimiento
% cup grated Parmesan
0
cheese Oven 375
Cook noodles according to package directions;
drain and set aside.
Meanwhile, in a saucepan cook celery and
onion in butter or margarine till tender but not
brown. Stir in the flour; stir in condensed
soup. Gradually stir in milk. Cook and stir till
mixture is thickened and bubbly. Carefully stir
in the tuna, pimiento, and the cooked and
drained noodles.
Turn noodle mixture into a 1 Yz-quart casse-
role. Sprinkle the Parmesan cheese over top
of mixture. Bake, uncovered, in a 375 oven 0
for 20 to 25 minutes. Garnish with sprigs of
parsley, if desired. Makes 6 servings.
Microwave directions: On range top cook
noodles according to package directions;
drain and set aside. Meanwhile, in a 1 Yz-quart
nonmetal casserole cook celery and onion in
butter, covered, in a counter-top microwave
oven on high power for 4 to 5 minutes or till
tender, stirring the mixture twice. Stir in flour;
stir in condensed soup and themilk.
Micro-cook, uncovered,. about 4 to 5 min-
utes or till mixture is thickened aDd bubbly,
stirring after each minute. Carefully stir in tuna,
pimiento, and cooked noodles. Micro-cook,
uncovered, for 3 to 4 minutes ·or till mixture is
heated through, stirring after 2 minutes. Stir.
Spril}kle the Parmesaf'l cheese over top.
Vz cup chopped onion
% cup butter or margarine
Vz cup all-purpose flour
2 teaspoons instant chicken
bouillon granules
% teaspoon salt
¥4 teaspoon dried thyme, crushed
'Is teaspoon pepp.er
1% cups milk
1 Vz cups water
2 6Vz-ounce cans tuna, drained and
flaked, or one 16-ounce can
salmon, drained, bones and skin
removed, and flaked
1 cup frozen mixed vegetables,
cooked and drained
3 tablespoons snipped parsley
1 package (6) refrigerated
biscuits Oven 400 0
Cook onion in butter till tender but not brown.
Stir in flour, bouillon granules, salt, thyme,
and pepper. Add milk and water. Cook and stir
till thickened and bubbly. Stir in fish, cooked
vegetables, and the parsley; heat till bubbly.
Immediately pour mixture into 6 individual
casseroles. Quarter biscuits; quickly place 4
pieces atop hot filling in each casserole. (Or,
pour mixture into a 1 Yz-quart casserole. Halve
biscuits; place pieces atop hot filling.) Bake in
a 400 oven about 10 to 12 minutes or till
0
biscuits are lightly browned. Makes 6 servings.
Canned tuna ispack(4)i.n various-
size pieces. Use fancy or solid pack
when ·appearance is important.
ChunlHtyle is good for casseroles,
and grated or flaked tuna is appro-
priate for sandwich spreads.
Salmon is packed in cans ac-
cordins tospedes ...The deeper red
species.,sl.lch as Chinook and sock-
eye, break. into chunks and are good
to use for salads. Chum and pink are
best for loaves and patties because
they break into smaller flakes.