Easy Tastebud Delights
2.09 Edition (February 9 , 2007)
Easy Recipes
45 minutes+
Hi Everyone and Happy Friday to you! I chose this recipe because I always have pasta, cream soup and tuna in my pantry so this recipe caught my attention.
Tuna Noodle Casserole
8 ozs. noodles
1 can cream of mushroom soup
1 c. evaporated milk
14 oz. can tuna packed in water, drained
pepper to taste
1 c. frozen baby peas, corn and carrots
1/2 onion, chopped
1 cup cheddar cheese
Preheat oven at 350 degrees F. Cook noodles according to package instructions.
Drain noodles and place in large nonstick baking dish. In blender, combine soup and milk. Mix on high for 2 to 3 minutes or until smooth or stir well with a spoon. Pour over noodles. Add remaining ingredients to noodle mixture; stir to mix well. Bake for 30 to 45 minutes or until completely heated through.
Cover casserole with grated Cheddar cheese and bake an additional 10 minutes. Serve hot with a side salad and garlic bread.
Makes 6 servings.
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8 ozs. noodles
1 can cream of mushroom soup
1 c. evaporated milk
14 oz. can tuna packed in water, drained
pepper to taste
1 c. frozen baby peas, corn and carrots
1/2 onion, chopped
1 cup cheddar cheese
Preheat oven at 350 degrees F. Cook noodles according to package instructions.
Drain noodles and place in large nonstick baking dish. In blender, combine soup and milk. Mix on high for 2 to 3 minutes or until smooth or stir well with a spoon. Pour over noodles. Add remaining ingredients to noodle mixture; stir to mix well. Bake for 30 to 45 minutes or until completely heated through.
Cover casserole with grated Cheddar cheese and bake an additional 10 minutes. Serve hot with a side salad and garlic bread.
Makes 6 servings.
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