Tuna Noodle Parmesan with White Sauce

Gail Welch


This recipe is an adaptation from Morrison's Cafeteria and reminds me of salmon croquettes and alfredo. This was served in the hospital cafeteria where I worked back in the 70's and 80's.

pinch tips: Perfect Pasta Every Time


1 pkg
egg noodles, small pkg.
3 Tbsp
2 Tbsp
all purpose flour
3 c
1 can(s)
tuna, drained or 1 pouch 6.4 oz.
1/2 c
english peas, canned (optional)
salt and pepper to taste
1 c
saltine crackers, coarsley crushed
3 Tbsp
butter, melted
3 Tbsp
parmesan cheese
1/3 c
cheddar cheese, shredded (optional)

Directions Step-By-Step

Cook noodles slightly less than done according to directions, drain. Set aside.
Melt 3 tablespoons butter in saucepan; add 2 tablespoons flour. Do not brown. Stir in 3 cups milk. Add salt and pepper to taste.(dashes) Cook until slightly thickened.
Add tuna to noodles. Then combine noodles with white sauce.
( May add 1/2 cup english peas at this time if desired)
Pour mixture into a small to medium sized buttered casserole baking dish.
Combine crushed crackers and 3 tablespoons melted butter; place on top of tuna. Sprinkle 3 tablespoons grated Parmesan cheese over crackers.
Bake uncovered at 350F for approximately 22- 25 minutes or until hot and bubbly. Remove from oven and sprinkle with shredded cheddar cheese, if desired. Serve hot.

About this Recipe

Course/Dish: Pasta