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7 ounces chunk white albacore tuna
4 ounces egg noodles, dry
1 cup chopped celery
1 cup carrot, cut into strips
1/4 cup diced yellow onion
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1 jar (16 ounces) Alfredo pasta sauce
1/2 cup milk
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons bread crumbs
Fresh chopped parsley (optional)

Preheat oven to 375 degrees.

Cook egg noodles according to directions on package. Set aside.

Saute celery, carrot and onions in butter until slightly tender. Add Alfredo pasta sauce and flour; mix well. Slowly add milk to mixture. Heat until sauce thickens. Stir in tuna and cooked noodles. Place final mixture in greased 9-by-9-inch glass dish. Top casserole with Parmesan cheese and bread crumbs. Bake for 20 to 25 minutes.

Serves six
 
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