RECIPE: Auntie Biz's Tuna Casserole
by Elizabeth Anne Randolph
1 cup plain soy milk
2 tbsp. Gold Medal Wondra quick-mixing flour
2 tbsp. butter
1/4 tsp. sea salt
1/8 tsp. paprika
1/4 tsp. ground mustard
1/2 cup shredded goat gouda
2 6.5 oz. cans chunk light tuna (packed in water)
8 oz. frozen peas
1 12 oz. package wide egg noodles
Place frozen peas in a 1 quart sauce pan with enough water to cover and bring to a rapid boil. Drain and set aside.
Bring 5 quarts water to rapid boil. Empty contents of noodles package into boiling water. Cook uncovered, stirring frequently, for 8 to 10 minutes. Drain.
In 2-quart sauce pan, stir together soy milk, flour, butter, salt, and paprika. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Add mustard and cheese into hot sauce, stirring until melted.
Add peas, tuna, and sauce to noodles.
1 cup plain soy milk
2 tbsp. Gold Medal Wondra quick-mixing flour
2 tbsp. butter
1/4 tsp. sea salt
1/8 tsp. paprika
1/4 tsp. ground mustard
1/2 cup shredded goat gouda
2 6.5 oz. cans chunk light tuna (packed in water)
8 oz. frozen peas
1 12 oz. package wide egg noodles
Place frozen peas in a 1 quart sauce pan with enough water to cover and bring to a rapid boil. Drain and set aside.
Bring 5 quarts water to rapid boil. Empty contents of noodles package into boiling water. Cook uncovered, stirring frequently, for 8 to 10 minutes. Drain.
In 2-quart sauce pan, stir together soy milk, flour, butter, salt, and paprika. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Add mustard and cheese into hot sauce, stirring until melted.
Add peas, tuna, and sauce to noodles.
posted by Elizabeth Van Cleve Randolph | 4:17 PM
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