By making your own sauce - which is surprisingly simple, TBH - it put YOU in control of the salt and preservative content of your casserole, something that the test kitchens of 1950s wrested away from us housewives long ago. It's time to take it back.
Watch me make this childhood favorite with a new twist here:
And download the recipe card to print by CLICKING HERE.
Tuna (Melt) Casserole
2 or 3 cans of tuna
1 pkg egg noodles
1/2 cup butter
1/2 cup flour
3 tbls chicken boullion
1 tbls granulated onion
3 cups water
1/4 cup Half & Half
1 cup shredded cheese
Jalepenos (diced - optional)
1/4 cup cheddar cheese
Pre-heat oven to 375 degrees.
Prepare egg noodles per package directions.
In a medium saucepan, melt butter or margarine and add flour to make a roux. Remove from heat and mix in chicken boullion and granulated onion. Add water, return to heat, and whisk to combine until flour/butter mixture is fully incorporated into the water. Add Half & Half and bring to boil, whisking constantly. Remove from heat and add cheese, stirring to incorporate.
In a large baking dish, combine drained tuna, pasta, and sauce. Stir to distribute tuna and sauce evenly throughout pasta. Level the pasta, then top with crushed crackers and cheese, spreading to cover completely.
Bake in 375-degree oven for 20 minutes. Serve hot. Makes 6 to 8 servings.
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