| 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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