Ingredients:
- 8 ounces medium egg noodles
- 1 clove garlic, minced
- 1/2 cup finely chopped green onions
- 3 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cans tuna (approximately 7 ounces each), drained and flaked
- 1 cup frozen peas and carrots, thawed
- salt and pepper
- 3 tablespoons bread crumbs
- 2 teaspoons tablespoon dried parsley flakes
- 2 tablespoon melted butter
Preparation:
Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through. Serves 6 to 8.
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Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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