RECIPE: Deborah’s Tuna Noodle Casserole

You will need 2 loaf pans, greased or lined, to bake the casserole.

12 oz bow-tie pasta (preferred) or other large shape of macaroni, cooked for least time specified on package directions. Drain and run cold water over the pasta to stop its cooking process.

You can prepare the sauce, following, in the same pot in which you had cooked the pasta.

3 T margarine

3 T flour

2 c liquid—milk preferred, but can use vegetable broth

1 tsp salt

Freshly-ground black pepper (about ½ tsp)

½ tsp garlic powder

1 tsp dried dill weed

1/3 bunch of fresh cilantro (preferred) or parsley, snipped small with kitchen shears. If you don’t have either on hand, you can substitute 2 scallions/green onions, snipped thinly.

2 5-oz cans of chunk light tuna

1 carrot, diced

Melt the margarine. (The heat already in the pot will do this nicely, without browning the fat.) Stir in the flour smoothly with a spoon-spatula (preferred) or implement of your choice. Then turn the flame on, to Medium-Low. Pour in ½ c of liquid. Stir/mix completely and try to remove all lumps remaining from the flour/fat roux. Add the rest of the liquid. Stir and immediately move the flame down to Low. Add salt, pepper, garlic powder, and dill weed. Stir often until white sauce thickens to the consistency of honey. Stirring constantly, raise the flame and let simmer for 1 minute, until sauce thickens to a gravy’s consistency. Turn off flame. Add cilantro or parsley or scallions, and tuna, and carrot. Mix thoroughly.

Wash your hands and take some of the pasta out of the colander (using your hands) into the pasta pot with its sauce. Mix. Repeat until all of the pasta is in the pot. Mix again, thoroughly.

Put half of the casserole into each loaf pan.

Bake at 350 degrees for 25 minutes, or until some of the pasta on the top of the pans has browned.

Serves 4.