Tuna Noodle Bake
Prep Time: 10 minutes
Servings: 4
- 1 can Cream of Mushroom Soup.
- 1 can (9¼ oz.) Tuna, drained and flaked.
- 4½ cups (6 oz.) Extra Wide Egg Noodles.
- 1¼ cups of milk.
- 1/3
cup grated Parmesan or Romano cheese
- ¼ cup chopped pimiento-stuffed olives (optional).
- Salt and ground black pepper to taste.
Heat oven to 350°F. Cook noodles according to package
directions for 4 minutes; drain. In buttered 2-quart casserole,
combine soup, milk, cheese, olives, tuna, salt and pepper;
stir in hot noodles. Bake, uncovered 25 to 30 minutes or until
bubbly and lightly browned.
Cream of Celery Soup and Tuna Casserole
Ingredients
- 1 can Cream of Celery Soup.
- 2 cans (6 oz. Each) tuna, drained an flaked.
- 2 cups hot cooked medium egg noodles.
- ½ cup milk.
- 1 cup cooked peas.
- 2 tbsp. chopped pimiento (optional).
- 2 tbsp. dry bread crumbs.
- 1 tbsp. butter or margarine, melted.
Preheat over to 400°.
Mix soup, milk, peas, pimiento, tuna and noodles in 1½ quart casserole dish.
Bake 20 min. Stir.
Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. Or until hot.