Not a whole lot to say about a tuna casserole. The green peppers and pimento added a nice flavor to this one. I cut this recipe in half and still had enough for two meals. Although, I doubt there would have been 10 servings.
CHICKEN-TUNA BAKE
1 7-oz. pkg. elbow spaghetti (cut)
1 onion chopped
1 green pepper chopped fine
2 cans cream of chicken soup
2 cans tuna flaked (geisha), not in oil - white
1/2 cup chopped pimento (in sauce)
6 tbsp. butter
1/4 cup flour
2½ cups milk
Cook spaghetti. Cook onion and pepper in butter (in sauce). Blend in flour. Add milk - cook on low heat - stir constantly until thick. Add soup, pimento and tuna. Crumble potato chips, buttered crumbs or slivered almonds on top. May have to add undiluted chicken soup. Serves about 20.
No comments:
Post a Comment