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Tuna Noodle Casserole I (D, TNT)
Source: Newspaper clipping, 1940's
Serves: about 8

1/4 pound American or other mild, meltable cheese
1 cup milk
1 slice diced pumpernickel bread
1 4 oz. jar pimentos (roasted peppers)
1 onion, chopped
1 6 oz. can tuna, drained
3 eggs
2 cups cooked pasta
Salt and pepper to taste
2 tbsp. butter

In a 350°F oven, put the 2 tablespoons of butter in a loaf or casserole dish.

Heat first three ingredients in a small pan until cheese is melted, and makes a sauce.

Add next 6 ingredients and mix well.

Pour mixture into the casserole dish, and spoon the melted butter over the top so that it will brown.

Bake 1 hour, until set and top is brown.

Serving suggestions: Serve with salad and a cooked vegetable.

Poster's Notes:
This could also be made with broken spaghetti, although the elbow macaroni is traditional. My Mom cut this out of a paper in NY in the late 1940's when my Dad pointed it out and said "hey, this sounds good...."

Note: I sometimes add frozen peas and corn or other vegetables to the casserole. Along with the pimentos, it makes for a colorful, healthy dish.

Posted by Maxine in RI

Nutritional Info Per Serving: N/A