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Cook'n with Betty Crocker 
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Tuna Tetrazzini |
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Serves: 8 Print this Recipe1/4 pound mushrooms sliced (about 2 cups) 1/4 cup butter or margarine 3 tablespoons butter or margarine 3 tablespoons flour 2 cups milk 8 ounces pasteurized process cheese spread pasteurized process, cubed 6 ounces egg noodles fine (3 cups), cooked and drained 1 or 2 7-ounce cans tuna water-packed solid white, drained 3 eggs hard-cooked, cut up 1/2 teaspoon salt 1/8 teaspoon black pepper 2 cups potato chips crumbled At least 1 1/4 hours or up to 24 hours before serving: Grease a 2-quart round casserole. In a 3-quart saucepan over medium-high heat, sauté mushrooms in butter or margarine until limp; transfer to a small bowl. In same saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat. Stir in noodles, tuna, eggs, mushrooms, salt and pepper. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours. Top tuna mixture with potato chips. Cover and bake in a preheated 350° oven for 20 to 30 minutes or until heated through. Uncover and bake 10 to 15 minutes longer or until chips are crisped. Tuna Tetrazzini comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Nacho Casserole Broccoli-Rice Bake Corned Beef Bake Green Chili-Rice Bake Ham And Broccoli Dinner Savory Pork Chops And Rice Shrimp And Crab Supreme Tuna Tetrazzini Walnut Broccoli |
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