That’s right, I said cheesy tuna. Mid Century cooks seemed to add cheese to fish all the time.
This seems like a strange thing to me. I don’t think I would have ever done that before starting this blog journey.
But somehow it works. . .
The cheese sauce is quite lovely. The peppers and onion give it some color and great flavor.
Mixing the tuna with the egg helps the casserole set up during cooking. And there is a lot of tuna in this casserole.
I used a broad egg noodle for the noodles. I felt like a broad noodle would be better than a smaller noodle. The sauce is so thick, it needs a noodle that holds up to it.
I really wasn’t expecting to like this dish. I am not a huge fan of tuna noodle casserole. It seems like one of those things that everyone eats but nobody loves.
And yet, it was actually very good. My husband saved it for leftovers - so you know he had to enjoy it too.
TUNA NOODLE CASSEROLE
1/4 Cup Butter
1 Green Pepper, Chopped
2 Tablespoons Finely Chopped Onion
1 1/2 Cups Milk
1/4 Cup Chopped Pimiento
1/2 Pound Process Cheese, Cubed
3 Eggs, beaten
1/2 Teaspoon Salt
1/4 Pound Noodles, Cooked
14 Ounces Flaked Tuna
Place butter, green pepper, onion, milk, pimiento and cheese in a double boiler. Stir occasionally until the cheese is melted. Stir in eggs and salt. Mix with noodles and tuna; pour into a large buttered casserole. Place in a shallow pan of hot water. Bake in a 350 degree oven for 35 minutes.
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