[Sca-cooks] OP- Help

[Daniel Myers]

Quoted from Nambeanntan at aol.com - 4/27/02, 11:24 PM -0400:
>--
>[ Picked text/plain from multipart/alternative ]
>Does any one have a good recipe for tuna noodle casserole? I know this sounds
>like a dumb request but I have never cooked a tuna casserole before and I'm
>covering for the cook at a church dinner and the menu was set. I have never
>been able to serve fish at events because it has always been out of budget so
>never redacted recipes for it. Would the Waffres recipe from 'A 15th Century
>cookry boke' be close?

Ok, here's the recipe from the Better Homes and Gardens Cookbook.  It
doesn't call for a crushed potato chip topping, but I'd swear that that was
traditional.


3 cups (4 ounces) medium noodles
1 cup chopped celery
1/4 cup chopped onion
2 tablespoons margarine or butter

1 11-ounce can condensed cheddar cheese soup
  or
1 10 3/4-ounce can condensed cream of mushroom soup

3/4 cup milk

1 9 1/4-ounce can tuna, drained and broken into chunks
1/4 cup chopped pimiento
2 tablespoons grated parmesan cheese
parsley sprigs (optional)

Cook noodles according to package directions.  Drain and set aside.

Meanwhile, in a saucepan cook celery and onion in margarine or butter till
tender.  Stir in soup and milk.  Gently stir in tuna, pimiento, and the
cooked noodles.  Transfer to a 1 1/2 quart casserole.  Sprinkle with
parmesan cheese.  Bake in a 375 degree oven for 25 to 30 minutes or until
heated through.  Garnish with parsley sprigs, if desired.  Makes 4 servings.



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 Edouard Halidai (Daniel Myers)
 I BELIEVE! http://www.bookofrefreshments.com
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