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Tuna noodle bake
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| Artist: |
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| Categories: |
Casseroles, Entrees, Fish, Pastas & Noodles, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 6
| oz | Wide Egg Noodles, uncooked | | 10 1/3
| oz | Cream of mushroom soup | | | - (condensed) | | 1 1/4
| cup | Milk | | 1/3
| cup | Grated Parmesan cheese | | | -OR- Romano cheese | | 1/4
| cup | Chopped stuffed olives | | 9 1/4
| oz | Tuna, drained and flaked | | | Salt to taste | | | Black pepper to taste |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | Cook noodles according to package directions for 4 minutes; drain. | | 3 | In buttered 2-quart casserole, combine soup, milk, cheese, olives, tuna, salt and pepper; stir in hot noodles. | | 4 | Bake, uncovered, 25 to 30 minutes or until bubbly and lightly browned. | | 5 | 4 servings. | | 6 | * |
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