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Tuna noodle casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Fish, Pastas & Noodles, Seafood |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Egg noodles | | 1
| pack | Frozen peas (10 oz) | | 1
| can | Cream of mushroom soup (8oz) | | 1
| cup | Milk | | 1
| can | Tuna, drained (12 ?oz) | | 1/2
| cup | Plain or seasoned bread | | | -crumbs tossed with | | 3
| tbsp | Melted butter | | | -or | | 1/2
| cup | Crushed Ritz crackers | | | -tossed with | | 3
| tbsp | Melted butter or margarine |
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Procedures:
| 1 | Heat the oven to 375°F. | | 2 | With the rack in the center position. | | 3 | Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes. | | 4 | cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. | | 5 | Drain the noodles and combine with the peas, soup and milk. | | 6 | Mash the tuna with a fork to break it up and add it to the noodles. | | 7 | Mix gently and spoon into prepared pan. | | 8 | Sprinkle the crumbs over the top and bake for 35 minutes, until hot. | | 9 | variations: add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. | | 10 | Also, if you"re not an avid fan of bread crumbs, 2 cups may be too much. | | 11 | Toss ?to ?cups with 1 tablespoon melted butter or margarine for a light sprinkling. |
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