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Recipe (click to expand)

8ozegg noodles
1pkfrozen peas (10 oz)
1cncream of mushroom soup (8oz)
1cntuna,drained (12 1/2 oz)
1/2cupplain or seasoned bread crumbs tossed 3t melted butter 1/2 c crushed ritz crackers tossed with 3t melted butter 1 x salt, to taste


Heat the oven to 375’F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

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. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

tuna-noodle-casserole-large-24254.jpgSkillet Tuna Noodle Casserole Recipe - EatingWellTuna Noodle Casserole Recipe | Dollar General Easy MealsPhilly Recipe PrintCrock Pot Girls Slow Cooker Recipes Tuna Noodle Casserolecrowd-pleasing-tuna-noodle-casserole-large-50684.jpgSerious Comfort: Tuna Noodle Casserole RecipeClassic Tuna Noodle Casserole | Serious EatsTuna Noodle Casserole from Scratch Recipe - Allrecipes.comTuna Noodle Casserole - Twenty Something Living


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