The Blue Plate Special Deluxe Tuna Casserole

Recipe Ingredients

6 oz	170g	Flat egg noodles
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Margarine
2		White tuna - (6 1/2 oz ea) - drained, flaked
1 cup	237ml	Thawed frozen peas - drained
1 cup	237ml	Milk
1/2 cup	118ml	Light sour cream
1		Cream of mushroom soup - (10 oz)
		= (or cream of celery soup)
1 cup	146g / 5.1oz	Grated Cheddar cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Minced parsley
1 teaspoon	5ml	Fresh dill
		= (or 1/2 tspn dried dill)
1/4 teaspoon	1.3ml	Old Bay Seasoning
20		Ritz crackers - coarsely crumbled
2 tablespoons	30ml	Melted margarine - for drizzling
1/4 teaspoon	1.3ml	Paprika

Recipe Instructions

Heat the oven to 350 degrees. Lightly grease a 13- by 9-inch casserole or two smaller ones. Prepare the noodles according to the package directions and drain. Set aside.

Cook the celery and onions in the margarine in a small skillet over medium heat until soft, 8 to 10 minutes.

In a large bowl, combine the noodles, celery and onion mixture, tuna, peas, milk, sour cream, soup, cheese, salt and pepper to taste, parsley, dill and Old Bay Seasoning. Toss well.

Spoon the noodle mixture into the casserole. Sprinkle the crumbled crackers evenly over the top, then drizzle with 2 tablespoons melted margarine (this assists browning). Sprinkle lightly with the paprika.

Bake the casserole until the top is golden brown and it is evenly hot throughout, 30 minutes.

This recipe yields 6 servings.

Each serving: 441 calories; 999 mg sodium; 57 mg cholesterol; 26 grams fat; 10 grams saturated fat; 31 grams carbohydrates; 21 grams protein; 3.11 grams fiber.

Source:
The Los Angeles Times, 03-14-2001

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