Tuna Noodle Casserole

Like most bloggers, when I look at my earlier posts, I'm a little embarrassed. I really can do so much better, so I'm going to.  As we make some of our regular recipes, I'm going to update the posts and delete the older ones. Oddly enough, I posted this exactly 2 years ago.

Because even gourmands crave comfort foods, here's an updated classic.

Tuna Noodle Casserole

Pre-heat oven to 350 degrees.

Cook 1 pound of short Pasta, or Egg Noodles according to package directions and drain.

While the Pasta is cooking, saute in a large saucepan:

1/4 cup Butter

1/2 Yellow Onion, finely diced

When Onion is softened, stir in:

1/4 cup Flour

1/2 tsp Salt

1/2 tsp Pepper

1 tsp Dry Mustard

Whisk in:

2 cups Milk

1 teaspoon Tarragon (Dill would also be good)

Continue whisking until sauce starts to thicken, then stir in:

1 cup Mild Cheddar Cheese, shredded

Then stir in 2 6-ounce cans Albacore Tuna, drained. (or 1 1/2 cans if you, like us, have to pay Cat Tax to get your fluffy friends out from under your feet!)

Pour half the sauce in a mediun casserole dish.

Stir in noddles and peas.  Then cover with remaining sauce, and stir until completely blended.

Sprinkle top with about 1/4 cup shredded Cheese.

Bake for 20 minutes.

Enjoy!

Sunset over Ventura Harbor, CA