Preheat oven to 350 degrees.
Butter a 3 quart casserole.
Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and saute 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.
Ingredients:
1/2 cup breadcrumbs
1 tablespoon butter
2 cups elbow macaroni or 2 cups salad macaroni
1 cup sour cream, at room temperature
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) cans condensed cream of mushroom soup
1/8 teaspoon basil or 1/8 teaspoon tarragon
1/4 cup pimientos, chopped
2 (6 ounce) cans light chunk tuna in water, well drained
Steps/Methods:
Preheat oven to 350 degrees.
Butter a 3 quart casserole.
Prepared butter breadcrumbs (melt 1 tablespoons butter in small skillet, stir in breadcrumbs and saute 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.
