Tuna, Macaroni and Egg Casserole


Here’s an old-fashioned casserole just like Mom’s, minus the cream soup and with some added vegetables.   The eggs and a little added cheese up the protein to make 1 small can of tuna feed six; the vegetables cut down on pasta and still make a substantial dish.  I usually cook my eggs the day before.  Use your favorite macaroni.  We like it with a green salad and a piece of fruit for dessert.    Tuna, Macaroni and Egg Casserole
               Butter -- to coat baking dish
               Bread Crumbs -- to coat baking dish
     1/4    Cup  Butter
     1/2    cup  Onion -- chopped
     1/4    cup  Green Pepper -- chopped
     1/4    Cup  Flour, All-purpose
  2           Cups  Milk
  1           can  Tuna -- drained and flaked
  1           cup  Frozen Mixed Vegetables -- or peas and carrots
  3           large  Eggs, Hard-cooked ** -- peeled, coarsely chopped
  1           cup  Macaroni -- 4 ounces , cook and drain (elbows or cellantini)
  1           teaspoon  Dill Weed
               Salt and Pepper -- to taste
     1/4    Cup  Shredded Cheese -- any kind
Butter a 1 1/2 quart baking dish and lightly coat with crumbs.
Melt butter over medium heat, add onion and peppers and cook until onions are softened.  Add flour, and cook one to two minutes.  Gradually add milk and cook until thickened.  Add vegetables, cooked and drained macaroni, add seasonings, fold in tuna and chopped eggs.
Turn into the crumb-coated baking dish and cover.  Bake in a 350° oven for 20 minutes, remove cover, sprinkle with cheese, and bake an additional 5-10 minutes or until nicely browned.
**To cook eggs, add to a small saucepan, cover with cold water, bring to a boil, remove from heat and cover, let stand 16 minutes.  Rinse immediately with cold water to stop cooking and make them easier to peel.  Refrigerate until ready to use.
6 Servings
Per Serving: 310 Calories; 14g Fat (39.8% calories from fat); 20g Protein; 27g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 157mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

2 comments:

  1. We really liked this.

    Thanks Linda


    ReplyDelete
    Replies
    1. Thanks, Linda...we think it's just like Grandma's.

      Delete

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