Betty Ford's Curried Tuna Casserole
"I would start lighter on the curry ,you can add more at the end.and you might need more noodles"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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