Tuna Noodle Parmesan with White Sauce

Gail Welch

By
@sugarshack

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.


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Ingredients

1 pkg
egg noodles, small pkg.
3 Tbsp
butter
2 Tbsp
all purpose flour
3 c
milk
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

1
Cook noodles slightly less than done according to directions, drain. Set aside.
2
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.
3
Add tuna to noodles. Then combine noodles with white sauce.
( May add 1/2 cup english peas at this time if desired)
4
Pour mixture into a small to medium sized buttered casserole baking dish.
5
Combine crushed crackers and 3 tablespoons melted butter; place on top of tuna. Sprinkle 3 tablespoons grated Parmesan cheese over crackers.
6
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