Deb Brewer of Export, Pa., requested a Tuna-Noodle Casserole recipe, and Joan Sessoms of Hope Mills, N.C., responded.
Sessoms wrote, "There are two ways to fix this casserole. Fix it all together and then bake it - which does not save on electricity during the summer months - or get out the electric frying pan. The only difference would be the added bread crumbs. You can also use canned salmon in place of tuna fish. Easy on the salt; the fish is loaded with it."
Tuna-Noodle Casserole
Serves 4
4 ounces uncooked noodles
1 tablespoon cooking oil
1/3 chopped onion
1/2 chopped green pepper
1 (10 1/2 -ounce) can Cheddar cheese soup
1/2 cup milk
1 tablespoon pimento (optional)
salt and pepper to taste
1 (7-ounce) can tuna, drained
1/2 cup bread crumbs, mixed slightly with 1 tablespoon melted butter for topping
Cook noodles; drain. Add oil to a large skillet; add onion and green pepper and cook until tender on low heat, about 5 minutes. Stir in soup, milk, pimento, if using, salt and pepper. Add cooked noodles and tuna. Place mixture in lightly greased 1 1/2 -quart casserole. Sprinkle bread crumbs on top. Bake uncovered at 335 degrees for 25-30 minutes. Serve with rolls and side salad.
Tester Laura Reiley's comments: "Tuna now seems to come in a slightly smaller can: All of the cans I found were 6 ounces, not 7. Still, the 6-ounce can seemed to be just enough tuna for the casserole, so don't open a second can. Also, I found the butter with the bread crumbs to be superfluous. Just sprinkle the bread crumbs over the top and they are moistened by the soup and milk. The finished casserole is creamy at the center and just slightly crunchy at the top."
Recipe requests
Donald Jones of Baltimore is seeking a recipe for "a slaw, or it may have been called a health salad, which was made with peas, from Schrieber's Food Market when it was located on Eutaw and Lexington streets. I would appreciate your help in locating the recipe."
Beth Ford, Knoxville, Tenn., is seeking a recipe like the one from Abuelo's Mexican Restaurant in Texas. "They served avocado enchiladas that were delicious, but I cannot find any kind of enchilada recipe made with avocado. Will you help?"
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.
