Monday, August 6, 2012

Tuna Casserole

Tuna Noodles Peas and Cheese

1 12 oz can flaked tuna
1 small onion
1 small green pepper
2 large cloves fresh garlic
2 tablespoons pimento
1 whole corn on the cob
1 14.5 oz can chicken broth
1 tablespoon olive oil
salt and pepper to taste
1/4 cup flour
1/2 cup water

2 cups uncooked pasta (I used penne)
2 cups shredded cheddar jack cheese
1 pkg cheddar pringle sticks and 1 pkg jalapeno pringel sticks

Dice onion and green pepper. Saute in olive oil with miced garlic cloves until onion and green pepper are tender and add pimento. Remove corn from cob and add to mixture. Pour chicken broth over sauted vegetables add salt and pepper. Mix flour with water in a large cup and whip until mixture is thick and creamy. Slowly pour flour mixture into broth stirring briskly to avoid lumps. One thickened remove from heat.

Prepare pasta as directed. Combine with broth and move to a 6X6 baking dish. Top with cheese and crushed pringel sticks. Bake at 350 for 20 minutes.

No comments:

Post a Comment