Saturday, August 17, 2013

Tea Room Recipe #33 - Miss Addie's Tea Room and B&B (Muskogee, OK)

I love to come across casserole recipes in tea room cookbooks. Why? Because I know they'll typically be something simple, delicious, and suitable for both the afternoon and evening mealtimes. This week, I was drawn to a tuna casserole recipe I found in a sweet little 1998 cookbook from a tea room in Oklahoma.

Miss Addie's, you'll be pleased to know, is still around, and today it's a café and pub, according to their website. Best of all, they still offer the tea room cookbook for any of you who might want a copy! (Go here for ordering information.)

This casserole was super easy to whip up, and I adjusted the recipe below by using a 12-ounce box of noodles, two (5-ounce) cans of tuna, and a bit more of all the veggies. That way, I got two 9x9-inch casseroles, one for now and one for later. I used whole wheat pasta, and this was quite a delicious lunch dish, especially with those crunchy almonds and the cheesy soup mix. Yum!

Tuna Noodle Casserole

6 ounces ziti noodles
7 ounces of canned tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/2 cup chopped onion
1/4 cup green pepper, chopped
2 tablespoons margarine or butter
1/4 cup chopped pimientos
1 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded Velveeta (I used shredded Cheddar)
1/2 cup toasted almond slices

Cook noodles according to package directions and drain. In small saucepan, sauté the celery, onion and green pepper in butter. In a large mixing bowl, combine noodles, tuna, mayonnaise, vegetables and salt. In a sauce pan, blend soup and milk over medium heat. Add cheese and combine until melted. Add soup mixture to tuna/vegetable mixture and combine. Pour into a 13 x 9-inch casserole dish, top with almonds, and bake at 375 degrees for 20 minutes.

5 comments:

  1. WOW, I haven't made a tuna casserole in YEARS.

    Now that is true comfort food, in my opinion.

    Thanks, as always, for sharing, Angela!

    Have a wonderful weekend. Hugs.

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  2. This sounds wonderful. I always learn something new from you and sometimes I get very hungry after reading what you wrote. Blessings

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  3. Wow, this looks better than the tuna casserole I make. I cannot get my hubby to eat WW pasta so I buy the fibre enriched white and he doesn't notice a difference.
    Judith

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  4. Hello Angela, this recipe looks so good! I am going to try it. Glad to hear they are still in business. Thanks for sharing, Joanie

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  5. Angela, so happy to see others are eating this casserole.
    When my children were home (last one graduated HS in 99), Tuna-Broccli casserole was a weekly meal. One of my daughters has continued this meal with her children. This past summer when we had 4 of the grands, we had this for supper on night, and no one complained. It continues to be one of my al time favorite comfort casseroles.

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