Betty Ford's Curried Tuna Casserole

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #34109

January 17, 2020



"I would start lighter on the curry ,you can add more at the end.and you might need more noodles"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (217.2 g)
  • Calories 475.2
  • Total Fat - 25.4 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 80.4 mg
  • Sodium - 4145 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 3.6 g
  • Protein - 30.5 g
  • Calcium - 111.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 28.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat oven to 375 degrees F.

Step 2

Butter a 3-quart casserole dish.

Step 3

Melt butter in a 2-quart saucepan

Step 4

Add shallots and garlic, and sauté lightly for 1 minute.

Step 5

Do not brown.

Step 6

Stir in red pepper strips and sauté for 2 minutes.

Step 7

Stir in flour and curry powder

Step 8

Cook, stirring constantly, until flour is well absorbed

Step 9

Add hot stock

Step 10

Stir until smooth.

Step 11

Add hot milk, pepper, Worcestershire sauce, and salt.

Step 12

Bring to a boil and simmer for 5 minutes; keep warm.

Step 13

Meanwhile:

Step 14

In a large pot of boiling salted water, cook pasta for 5 minutes.

Step 15

Drain well and transfer into the prepared casserole dish.

Step 16

Flake tuna into small pieces and spread evenly over the shells.

Step 17

Slowly pour the sherry over tuna, then top with the warm sauce.

Step 18

Sprinkle with cracker crumbs and grated cheese.

Step 19

Bake on middle shelf of oven for 30 minutes, or until heated through and lightly browned on top

Tips & Variations


No special items needed.

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