| Tuna Noodle Casserole
2 small onions, chopped
1 cup of celery, chopped
2 cups of water
2 cans of cream of chicken soup, undiluted
Two 7 ounce cans of tuna, flaked
Salt & pepper
One 12 ounce package of medium med. noodles, cooked
6 slices American cheese
Cook noodles according to package directions. Into 2 cups water cook onion and celery until tender. Add soup, salt and pepper and simmer. Combine cooked noodles and tuna mixture into a 4 quart casserole. Top with cheese and bake at 350ºF. until cheese melts. Serves 6 to 8. |
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Tuna Noodle Casserole
1 can of cream of chicken soup
6 ounces of evaporated milk (sm. can)
1/3 cup of Parmesan cheese
6 1/8 ounces of can tuna fish
3 ounce can of sliced mushrooms
2 tablespoons of minced parsley
1 tablespoon of lemon juice
6 oz. or 3 c. noodles
Cook noodles, drain. Combine with other ingredients. Pour into casserole dish. Sprinkle with extra Parmesan cheese and paprika. Bake at 375ºF. for about 20 minutes until bubbly. (About 1 cup of frozen peas may be added to mixture for color and taste.)
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