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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A rich, creamy version of the usual tuna noodle casserole. Great for family and company, served with simple steamed veggies and a crisp salad. This gets rave reviews whenever I serve it. Ingredients:
5 t butter |
5 t flour |
1 t salt |
1/4 t pepper |
2 1/2 c milk |
8 oz egg noodles, cooked and drained |
8 oz cream cheese, cubed |
6 oz can tuna, drained |
1/2 c pimento-stuffed green olives, sliced |
2 t chopped chived (fresh or dried) |
6 oz muenster cheese, sliced |
1 c bread crumbs |
2 t butter, melted |
Directions:
1. Melt butter in medium to large saucepan over low to moderate heat.. Whisk in flour, salt and pepper, stirring until slightly thickened.
2. Slowly add milk, stirring constantly and cook until thickened and bubbly.
3. Add cream cheese, stirring until completely melted.
4. Add tuna, olives and chives.
5. In a greased 2 quart casserole, layer sauce, noodles and Muenster cheese slices, starting and ending with sauce.
6. Combine bread crumbs and melted butter; sprinkle on top of casserole.
7. Bake uncovered at 350 degrees for 30 minutes.
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