1 cup uncooked elbow macaroni
2 cans (6 ounce) tuna, drained
[or 1 can (14.75 ounces) salmon, drained and boned]
1 small can of peas, drained
4 large carrots, peeled and sliced
5 tbl. butter
1/2 cup seasoned dry bread crumbs
1/4 cup onion, sliced
1/4 cup unsifted all-purpose flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups milk
3/4 cup sharp Cheddar cheese, grated
Preheat oven to 375 degrees.
Cook sliced carrots as usual and drain.
Set aside.
Cook macaroni according to package directions.
Drain and set aside.
In 2-quart casserole dish, combine macaroni with tuna, carrots and peas.
Mix well.
Melt butter.
In small bowl, mix one tablespoon of melted butter with bread crumbs.
Set aside.
Using remaining 4 tablespoons of butter; and in a pan, saute onion until golden (about 5 minutes).
Remove pan from the stove.
In the same pan, add flour, salt and pepper.
Stir until smooth. Then gradually stir in milk.
Replace pan on stove.
Bring milk mixture to a boil.
Boil for one minute.
Reduce heat.
With pan still on stove, add cheese.
Stir mixture until cheese is melted.
Pour cheese sauce over the tuna mixture in the 2-quart casserole dish.
Mix well.
Sprinkle buttered crumbs over top of casserole.
Bake for 20 minutes or until golden-brown.
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