Tuna Noodle Supreme


 I fixed Tuna Noodle hot dish tonight for supper. My Grandson was with us for the day and he and Bettie are fans of tuna noodle casseroles. Hot rolls and peas rounded out the meal. It did not call for peas in the hot dish so served as a side, they could stir them in or eat them as is, To keep with the theme, I used canned peas. This would have worked with fresh or frozen peas, but canned peas is what I remember eating with this dish as a child.
   For those of you who are near a Costco store their brand of Tuna is very good and is packed in very little water, Nice white tuna and large pieces.
  The recipe was from a Cookbook called A Library of Family Favorites published by our local school PTO in March 2000. I picked it because it is different from the usual run of the mill Tuna Noodle dishes. It calls for black olives, pimento, and Parmesan cheese.
The cheese we felt really added to the flavor. It was a little on the dry side so when I make it again I will add about ¼ cup more of milk. The recipe is old enough that it called for Cream of Shrimp soup which I have not seen on the market for several years, I used Cream of Celery instead. Worked well. Again, the next time I make it I will use Sue’s recipe for white sauce instead of the soup. Wanted to make it the way the recipe calls for the first time.
   
Lynn’s Tuna Noodles Supreme 
 6 cups water
1 (8 ounce) package dry noodles
1 cup celery chopped
¼ cup onions chopped
2 tablespoons butter
2 tablespoons flour
1 (11 ounce) can condensed cream soup
¾ cup milk (increase to 1 cup if desired)
1 can tuna drained and flaked with a fork
¼ cup pimento chopped
¼ cup black or green olives sliced  (either of these can be bought sliced)
¼ cup Parmesan grated cheese
Cook noodles according to package directions; drain and set aside.
Meanwhile, in saucepan cook celery and onions in the butter until tender. Blend in flour. Stir in cream soup. Gradually stir in milk; cook and stir until thickened and bubbly. Stir in tuna, pimentos, olives and cooked noodles. Turn into 2 quart casserole and top with Parmesan cheese. Bake uncovered for 25 minutes in 375° oven.
Makes six servings.

1 comment:

  1. I love tuna casserole. I have always stirred the peas into mine before baking. This sounds like a recipe I would like to try.

    Thank you!

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