Tuna Macaroni Casserole Recipe

One of my very good friends who lives in Atlanta recently sent me this cute little cookbook filled with great recipes. I was especially intrigued with this one — a creamy tuna macaroni casserole. I like the addition of pimento peppers and I wanted to add my own twist by making a béchamel sauce. I was tempted to add mushrooms to the mix, but besides me, my family doesn’t like mushrooms in their food! Nonetheless, the creaminess of the béchamel mixed in with the pimento and tuna fish was absolutely decadent. And, adding onions and shallots elevated the taste.

• 1 medium onion, sliced

• 1 shallot, sliced

• 1 tablespoon ghee

• 1 package (16 oz.) egg noodles

• 2 can (5 oz.) tuna

• 2 tablespoons parsley, chopped

• 1/2 cup pimento, chopped

• 6 tablespoons butter

• 6 tablespoons flour

• 2 1/2 cups warm milk

Yield: serving for 6

Prep Time: 30 minutes

Cook Time: 30 minutes

1. Cook the noodles in salted water. Drain and place in a bowl.

2. In a saucepan, melt 1 tablespoon of the ghee.

3. Add the sliced onions and shallots. Cook until browned. Remove and add to the noodles. Add the pimento and the parsley to the noodles.

4. Drain two cans of tuna fish and add to the noodles.

5. Make the béchamel sauce. In a medium size skillet and melt the butter. Add the flour and stir to mix. Ladle the warm in to incorporate. Pour the sauce over the noodles and mix.

6. Add the tuna noodle mixture in a casserole dish.

7. Bake at 350° for 30 minutes.