Tuna Casserole
8 ounces egg noodles
1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice
Directions:
1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice
Directions:
1 Cook egg noodles to al dente in boiling salted water; drain well.
2 Preheat oven to 325°F.
3 Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4 Sprinkle reserved cheese over the top.
5 Bake for 30 minutes.
6 Serve hot.
2 Preheat oven to 325°F.
3 Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4 Sprinkle reserved cheese over the top.
5 Bake for 30 minutes.
6 Serve hot.
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