Tuna Noodle Casserole (1937, 1938, 1939)

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   For the "tuna scholar" out there.
   Brooke Dojny's THE NEW ENGLAND COOKBOOK (1999), pg. 217:  "Created by the
Campbell Soup Company more than fifty years ago, this casserole has become a
beloved can-opener classic."
   Many Google hits mention "Campbell's," but it appears that we now have
earlier.


   18 September 1937, CHRONICLE-TELEGRAM (Elyria, Ohio), pg. 9, col. 7:
TUNA-NOODLE CASSEROLE
   4 tbsp. butter
   4 tbsp. flour
   2 tsp. salt
(Col. 8--ed.)
   2 cups milk
   1 cup mushrooms
   2 cups cooked noodles
   1 pkg. pimiento cheese, shredded
   1 small can tuna fish
   3 hard-cooked eggs, sliced
   Melt butter in sauce pan.  Stir in the flour and seasonings.  Add milk
gradually.  Stir constantly to prevent lumping.  Bring to boiling point.  Cook
three minutes.  Arrange cooked noodles, pimiento cheese, tuna fish, mushrooms
and eggs in layers in casserole which has been well buttered.  Pour sauce over
all.  Bake in slow oven 325 degrees F. until done, about 30 minutes.  Serve
immediately.


   11 July 1939, CHRONICLE-TELEGRAM (Elyria, Ohio), pg.13?, col. 4:
BUSY DAY DINNERS...
Noodle-Tuna Delight


   29 July 1938, THE DAILY NEWS (Frederick, MD), pg. 2?, col. 4:
FRIDAY
Lunch--Cream of asparagus soup, noodle-tuna casserole, melba toast, fruit
compote, cookies, tea, milk.