tuna noodle parmesan with white sauce
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.
prep time
cook time
method
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yield
Ingredients
- 1 package egg noodles, small pkg.
- 3 tablespoons butter
- 2 tablespoons all purpose flour
- 3 cups milk
- 1 can tuna, drained or 1 pouch 6.4 oz.
- 1/2 cup english peas, canned (optional)
- - salt and pepper to taste
- 1 cup saltine crackers, coarsley crushed
- 3 tablespoons butter, melted
- 3 tablespoons parmesan cheese
- 1/3 cup cheddar cheese, shredded (optional)
How To Make tuna noodle parmesan with white sauce
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Step 1Cook noodles slightly less than done according to directions, drain. Set aside. -
Step 2Melt 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.
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Step 3Add tuna to noodles. Then combine noodles with white sauce. ( May add 1/2 cup english peas at this time if desired)
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Step 4Pour mixture into a small to medium sized buttered casserole baking dish.
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Step 5Combine crushed crackers and 3 tablespoons melted butter; place on top of tuna. Sprinkle 3 tablespoons grated Parmesan cheese over crackers.
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Step 6Bake 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.
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