- 4 ounces egg noodles
- 1/4 teaspoon pepper
- 1/4 cup slivered almonds
- 1/4 cup catsup
- 1/2 stick (1/4 cup) butter or margarine
- 1 tablespoon chopped parsley
- 1/4 cup flour
- 1 can (61/2 ozs) tuna
- 2 1/4 cups milk
- 1/2 cup buttered bread crumbs
- 1 teaspoon salt
Cook noodles according to directions on package.
Pan-fry almonds in butter in a large skillet, about 1 minute. Add flour; stir to blend. Add milk gradually. Cook and stir until thickened. Add salt, pepper, catsup, parsley, and tuna. Add drained noodles. Pour into a 1 1/2-quart casserole. Top with crumbs and bake in a moderate oven (350F) 20 to 30 minutes, or until bubbly. Serve hot.
Yield: 6 servings.