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Fish and Shellfish, Mains

The Blue Plate Special Deluxe tuna casserole

There is something about the speed and complexity of modern life that brings a hankering for plain and simple dishes, full of the delicious smack of nostalgia. In short, we long for home cooking-or for its commercial counterpart, diner cuisine. ... Read more

Total time: 1 hour | Serves 6
  • 6 ounces flat egg noodles
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 2 tablespoons margarine
  • 2 (6 1/2-ounce) cans white flaked tuna, drained
  • 1 cup frozen peas, thawed and drained
  • 1 cup milk
  • 1/2 cup light sour cream
  • 1 (10-ounce) can cream of mushroom or cream of celery soup
  • 1 cup grated Cheddar cheese
  • Salt, pepper
  • 2 teaspoons minced parsley
  • 1/2 teaspoon dried dill or 1 teaspoon fresh
  • 1/4 teaspoon Old Bay Seasoning
  • 20 Ritz crackers, coarsely crumbled
  • 2 tablespoons melted margarine, for drizzling
  • 1/4 teaspoon paprika

Step 1Heat the oven to 350 degrees. Lightly grease a 13x9-inch casserole or two smaller ones.

Step 2Prepare the noodles according to the package directions and drain. Set aside.

Step 3Cook the celery and onions in the margarine in a small skillet over medium heat until soft, 8 to 10 minutes.

Step 4In a large bowl, combine the noodles, celery and onion mixture, tuna, peas, milk, sour cream, soup, cheese, salt and pepper to taste, parsley, dill and Old Bay Seasoning. Toss well.

Step 5Spoon the noodle mixture into the casserole. Sprinkle the crumbled crackers evenly over the top, then drizzle with 2 tablespoons melted margarine (this assists browning). Sprinkle lightly with the paprika.

Step 6Bake the casserole until the top is golden brown and it is evenly hot throughout, 30 minutes.

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