To me
this is one of the comfort foods of the 60's.
Tuna Casserole
6 oz. of flat egg noodles - cooked according to package
instructions and drained
2 T. butter
1 C. chopped celery
1 C. chopped onions
2 cans (6 1/2 oz.) white flaked tuna
1 C. frozen peas
1 C. milk
1/2 C. sour cream
1 10 oz. can cream of mushroom soup (or cream of celery)
4 oz. shredded brick or Colby or mild white cheddar cheese
salt and pepper to taste
2 t. fresh parsley minced
20 Ritz crackers coarsely crumbled
additional melted butter (optional) for drizzling
paprika
Prepare noodles.
In a small skillet, saute celery and onions in butter until softened.
Preheat oven to 350°F. Lightly grease a 9 by 13 inch casserole.
In a large bowl, combine noodles, vegetables, cheese, tuna, milk, sour cream and
seasonings. Toss well.
Spoon noodle mixture into casserole. Sprinkle crumbled crackers evenly over top,
drizzling with 1 or 2 tablespoons of melted butter. Sprinkle lightly with
paprika.
Bake for 30-35 minutes until top is browned and casserole is evenly warmed.
