Here's an Amish recipe for tuna noodle casserole, it uses ingredients that most of us would have on hand. It was a hit, except for my son who dislikes tuna, so I simply cooked the rest of the pasta in a small saucepan, added a little butter and parmesan for him.
Amish Tuna Noodle Casserole
Preheat oven to 350 degrees, grease a 13 x 9 baking dish.
1 8oz package of pasta (I used most of a standard 12oz box of rotini, Barilla)
8 tablespoons of butter (using 5 tablespoons for sauce and 3 for the breadcrumbs)
5 tablespoons of flour
2 1/2 cups milk
1 8oz package of cream cheese (reduced fat worked just fine)
1 large or 2 small cans of tuna
salt and pepper to taste
1 cup shredded cheddar or cheese blend
(optional- you could add 1 cup of peas for a lively color addition)
1 cup bread crumbs (I used the kind with Italian seasoning added)
Cook pasta, drain and set aside.
Melt 5 tablespoons butter over medium heat, add flour and stir to form a smooth paste. Slowly add milk and stir until thickened. Add cream cheese and tuna, stirring occasionally until cheese has melted. Add salt and pepper. Stir cheese mixture into pasta, add shredded cheese.
Melt remaining butter, stir in bread crumbs. Sprinkle bread crumbs over top of casserole and bake at 350 degrees for 30 minutes.
Serve with a fresh salad or mixed veggies. It reheats well and makes about 12 generous servings.
