Post by MarieAlice on May 20, 2003 6:47:07 GMT -6
Spaghetti Tuna Casserole
Pasta:
1/4 lb spaghetti
2 qts boiling water
2 tsp cooking oil (optional)
salt (optional
Sauce:
2 TBS butter
2 TBS flour
1/8 tsp salt
1 cup milk
2/3 cup grated medium or sharp cheddar cheese
1/2 X 10 oz condensed tomato soup
1/3 cup finely chopped onion
1/4 cup finely chopped green pepper
1 TBS pimiento slivers(optional)
6 1/2 oz canned flaked tuna, drained
Cook spaghetti in boiling water, with oil and salt in a large uncovered saucepan for 11 to 13 minutes, until tender but firm. Drain. Melt butter in seperate saucepan. Mix in flour and salt. Stir in milk until boiling and thickened. Add cheese. Stir to melt. Add remaining 5 ingredients. Stir. Turn into an ungreased 1 QT casserole. Cover and bake at 350*F for 30 minutes. Remove cover and bake for 10 minutes longer. Makes 3 cups.
Pasta:
1/4 lb spaghetti
2 qts boiling water
2 tsp cooking oil (optional)
salt (optional
Sauce:
2 TBS butter
2 TBS flour
1/8 tsp salt
1 cup milk
2/3 cup grated medium or sharp cheddar cheese
1/2 X 10 oz condensed tomato soup
1/3 cup finely chopped onion
1/4 cup finely chopped green pepper
1 TBS pimiento slivers(optional)
6 1/2 oz canned flaked tuna, drained
Cook spaghetti in boiling water, with oil and salt in a large uncovered saucepan for 11 to 13 minutes, until tender but firm. Drain. Melt butter in seperate saucepan. Mix in flour and salt. Stir in milk until boiling and thickened. Add cheese. Stir to melt. Add remaining 5 ingredients. Stir. Turn into an ungreased 1 QT casserole. Cover and bake at 350*F for 30 minutes. Remove cover and bake for 10 minutes longer. Makes 3 cups.