Tuna Pea WiggleI never every called tuna noodle casserole by such a silly name as tuna pea wiggle, but when I heard the name, I was absolutely tickled. That's now what we call it at my house. I've never been a fan of canned tuna fish, so when I make this, I go ahead and use the solid white albacore tuna so that it tastes good to me.
Ingredients: 1 bag (12 ounces) of dry egg noodles, or egg free ribbons Water to cook the noodles Sauce: 3 Tablespoons flour 3 Tablespoons margarine 2 cups milk (skim is fine) salt pepper 1 cup of peas (partially cooked from frozen, or canned) 1 or 2 cans of well drained tuna Directions: 1. Prepare pasta according to package directions. Meanwhile: 2. Melt margarine in a medium to large sauce pan over medium heat. 3. Add flour and stir with whisk until flour begins to cook. Lower heat to avoid burning. 4. Add 2 cups of milk, a bit at a time to avoid lumps. Reduce heat and stir with whisk often until mixture begins to thicken, then bubble. Add salt and pepper during cooking, if desired. (Check the recipe for white sauce for details.) 5. Still over low heat, add the peas and tuna, stirring occasionally. 6. Add the sauce to the drained noodles and serve hot. Sometimes it's tricky getting the noodles to finish at the right time. They usually take 9 or 10 minutes, so I have the boiling water all set to go, and add the noodles into the boiling water just as the sauce is beginning to get hot and thicken. Remember, you can remove the sauce from the heat at any time so it doesn't burn. |