| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Main dish, Fish, Tuna, Pasta, Noodles | 5 | To 6 servi | |
INGREDIENTS
| 1 | pk | (8 oz.) egg noodles |
| 1 | pk | (10 oz.) frozen peas |
| 1 | cn | (9-1/4 oz.) tuna packed in water; drain and reserve water |
| 1 | cn | (13 oz.) evaporated milk |
| 2 | tb | Cornstarch |
| 2 | tb | Butter or margarine |
| Salt and ground black pepper | ||
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
In large saucepan, cook noodles as directed on package and the peas in with the them; drain well. In a small sauce pan, combine cornstarch with evaporated milk, reserved tuna water and additional water, if neces- sary, to make 2 cups liquid. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat and stir in butter and tuna. Season with salt and ground black pepper to taste. Combine cooked noodles and peas with tuna mixture in a two quart casserole dish. Sprinkle cheese over top. Cook in a preheated 350 degree F. oven 10 to 15 minutes or until heated through and cheese melts and begins to brown. Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on Feb 19, 1998
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