Ingredients
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1/2 cup breadcrumbs
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1 tablespoon butter
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2 cups elbow macaroni or 2 cups salad macaroni
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1 cup sour cream, at room temperature
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3 tablespoons butter
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3 tablespoons flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 (10 ounce) can condensed cream of mushroom soup
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1/8 teaspoon basil or 1/8 teaspoon tarragon
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2 (6 ounce) cans light chunk tuna in water, well drained
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1/4 cup pimiento, chopped
Instructions
- Preheat oven to 350 degrees.
- Butter a 3 quart casserole.
- Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and sauté until golden brown) Cook noodles or macaroni in lightly salted water according to package directions.
- Drain.
- Empty sour cream into a large bowl.
- Fold in noodles or macaroni.
- Melt 3 tablespoons butter in a saucepan.
- Stir in flour, salt and pepper; cook until bubbly.
- Add soup and tarragon or basil.
- Cook, stirring until mixture thickens.
- Gradually add sauce to noodles and sour cream, folding continuously.
- Fold in pimiento and tuna.
- Pour into buttered casserole and sprinkle with buttered breadcrumbs.
- Bake about 20 minutes until piping hot.