This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Tuna Noodle Loaf

Two cans (6½ to 7-oz. each) tuna
One cup chopped celery
One-half cup chopped onion
One-third cup margarine or cooking oil
One-fourth cup flour
One and one-half tsps. salt
One-half tsp. paprika
Two cups milk
Three eggs, beaten
Two cups medium noodles, cooked and drained
Two tbsps. chopped pimiento or green pepper (optional)
One tbsp. lemon juice
One-half tsp. dill weed

Drain and flake tuna. Cook celery and onion in margarine or cooking oil (use drained oil from tuna) until onion is tender, but not brown.

Stir in flour, salt and paprika. Add milk; cook, stirring constantly, until thickened. Stir in eggs. Add remaining ingredients; mix well.

Pour into greased foil-lined 9x5x3-inch loaf pan. Bake in 350-degree oven about 60 minutes or until firm. Let stand 10 minutes. Remove from pan; remove foil.

–Yields six to eight slices.