Some of the neighbors call the show and say that the Tuna Cheese Imperial is the best tuna casserole recipe they have ever had. We hope you'll agree!
TUNA CHEESE IMPERIAL
1 (8 oz.) pkg. 1 inch wide noodles
1/2 c. margarine, divided into 5 T. and 3 T.
5 T. all purpose flour
1 t. salt
1/4 t. pepper
1 1/2 c. milk
1 (8 oz.) pkg. cream cheese or low fat cottage cheese
14 oz. tuna, drained and flaked
1/2 c. stuffed or ripe olives, sliced
2 T. chives, snipped
1/2 c. sliced mushrooms
1/2 to 3/4 c. peas
1 carrot, diced
approx. 1 c. broccoli florets, cut up
6 oz. Muenster cheese, sliced
1 1/2 c. bread crumbs (rye or Italian bread preferred)
Cook the noodles and drain. Melt 5 T. margarine and stir in the flour, salt and pepper. Stir til smooth and bubbly. Add the milk and stir til it comes to the boil and thickens slightly. Turn the heat down to a simmer and add the cream cheese. Stir til melted. Add the remaining ingredients except for 3 T. margarine, cheese and bread crumbs. Cook til heated through and well blended. Pour 1 c. of the mixture into a (12 cup) glass baking dish, then 1/2 of the noodles, 1/2 of the remaining sauce and 1/2 of the Muenster cheese. Repeat the layers. Melt 3 T. maragrine. Add the bread crumbs and stir til coated. Sprinkle over the top of the tuna casserole and bake 350°, uncovered, for 30 minutes.
Tuna Cheese Imperial Casserole recipe is published in our April, 1991 Menu Minder.