Well, I made my tuna and noodle cbutterole. Didn't use a recipe, just threw it together.
Speaking of Salmon dinner tonightI went by the Saturday market (the new Southside one) this afternoon, and one of the fishermen there had white king salmon. It's not often that you see them for sale...
1 1-lb. bag of Pennsylvania Dutch egg noodles (I usually like the wide noodles but they didn't have any when I was shopping so I used medium.) lots of butter 1 10-oz. package of froze peas 2 large cans light chunk tuna (I used Starkist) 2 cups thick white sauce (I used the Betty Crocker recipe - which I doubled to get 2 cups. I think I should have made 3 cups but it was fine with 2. 3 would have made it a lot creamier.) 1-1 1/2 c. breadcrumbs (I used Italian flavor crumbs)
While noodles were cooking I microwaved the peas and drained the tuna. When noodles were done I drained them and returned to pot and tossed with butter. I then stirred in the peas and the tuna. Then I made the white sauce and added it to the whole thing and tossed it all together. Then I turned it into a large pyrex cbutterole which I had buttered. I then melted more butter in my large pyrex measuring cup and when it was done I added breadcrumbs until I had enough. I stir it up well and spread over the cbutterole. I baked it, covered, at 350F for 1/2 hour. Then I removed the lid and continued to bake for another 15 minutes to brown the crumbs.
It was very tasty. As I indicated above I will use 3 cups of white sauce next time to make it moister and creamier.
Kate
-- Kate Connally ãIf I were as old as I feel, Iâd be dead already.ä Goldfish: ãThe wholesome snack that smiles back, Until you bite their heads off.ä What if the hokey pokey really *is* what it's all about?
