Thursday, October 4, 2012

Tuna Green Bean Casserole

serves 4 

1  cup uncooked elbow noodles
2  Tablespoons butter
2  Tablespoons onion, chopped
2  Tablespoons flour
1  cup diluted canned milk
1/2  cup chicken broth
1  Tablespoon prepared mustard
1 (14.5 oz.) can cut green beans, drained
2  hard boiled eggs, chopped
2 (5  oz.) cans  tuna in water, drained
1  Tablespoon parsley
½   teaspoon tarragon leaves
salt and pepper to taste

For the topping:
12  Tablespoons bread crumbs
4  Tablespoons butter, melted

1.  Preheat oven to 350°.
2.  Cook noodles in salted water to desired doneness.  Set aside.
3.  In a 2 quart saucepan, sauté the onions in the butter over medium/high heat.
4.  After the onions have softened, add in the flour. 
5.  Stir and cook the flour/onion mixture for one minute, stirring constantly.
6.  Stir in the diluted canned milk and broth.
7.  Cook and stir over medium/high heat until mixture thickens.
8.  Allow mixture to boil for 1-2 minutes, stirring constantly.
9.  Stir in the mustard, green beans, eggs, tuna, parsley, tarragon and salt and pepper. 
10.  Stir in the cooked noodles and mix all the ingredients together well.  Set aside.
11.  In a small bowl, stir together the bread crumbs and melted butter.  Set aside.  Double the topping mixture if you like lots of crumbly.
12.  Spoon the tuna/green bean mixture into a 1.5 quart casserole dish and sprinkle with the bread crumb mixture.
13.  Bake uncovered at 350° for 20 minutes.

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