Zutaten für Tuna Noodle Casserole
- Wide Egg Noodles
- Chunk Light Tuna
- Roasted Red Pepper
- 1/2 cup sliced water chestnuts
- 1/2 cup chopped yellow onion
- 6 tablespoons (3 ounces) butter
- Fresh Breadcrumb
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt And Pepper
- 1 cup shredded sharp cheddar cheese
- Cayenne Pepper
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Zubereitung von Tuna Noodle Casserole
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Cook macaroni according to package directions. Drain well.
- In a large bowl, combine cooked macaroni, drained tuna, red pepper, water chestnuts, and onion. Mix gently to combine.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour until a smooth paste forms (do not brown).
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low. Stir in salt, pepper, and cayenne pepper. Simmer for 1 minute.
- Stir in cheddar cheese until melted and smooth.
- Pour cheese sauce over the noodle mixture and stir gently to combine.
- Pour mixture into the prepared baking dish.
- In a small skillet, melt the remaining 4 tablespoons of butter. Add breadcrumbs and cook, stirring occasionally, until lightly golden brown.
- Sprinkle breadcrumbs evenly over the casserole.
- Bake uncovered for 20-25 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
19g
Fat
118g
Carbs
18g
