Betty Ford's Curried Tuna Casserole
January 17, 2020
"I would start lighter on the curry ,you can add more at the end.and you might need more noodles"
- 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
Heat oven to 375 degrees F.
Butter a 3-quart casserole dish.
Melt butter in a 2-quart saucepan
Add shallots and garlic, and sauté lightly for 1 minute.
Do not brown.
Stir in red pepper strips and sauté for 2 minutes.
Stir in flour and curry powder
Cook, stirring constantly, until flour is well absorbed
Add hot stock
Stir until smooth.
Add hot milk, pepper, Worcestershire sauce, and salt.
Bring to a boil and simmer for 5 minutes; keep warm.
In a large pot of boiling salted water, cook pasta for 5 minutes.
Drain well and transfer into the prepared casserole dish.
Flake tuna into small pieces and spread evenly over the shells.
Slowly pour the sherry over tuna, then top with the warm sauce.
Sprinkle with cracker crumbs and grated cheese.
Bake on middle shelf of oven for 30 minutes, or until heated through and lightly browned on top
Tips & Variations
No special items needed.