This homey and comforting tuna casserole is a welcome addition to any weeknight dinner. Round out this quick and easy dinner with a tossed green salad and refreshing Nestea.
1 1/2 cups wide egg noodles, cooked, drained and kept warm 1 Tbs butter or margarine 1 Tbs all-purpose flour 1/8 tsp dried dill 1 cup Nestlé® Carnation® Evaporated Milk 1/2 cup water 1/2 tsp Maggi® Instant Chicken Bouillon 2 (6-oz.) cans tuna, drained 1/2 cup peas 1 Tbs chopped pimiento 1/3 cup crushed potato chips
1 Preheat oven to 400°F. Grease 1-quart casserole. 2 Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and boullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips. 3 Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper. For Freeze Ahead 1 Prepare as above; do not top with chips. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. 2 Preheat oven to 400°F. 3 Bake for 35 to 40 minutes. Sprinkle with chips. Bake for additional 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.
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