This is my Grandma's recipe for 'tuna noodle'. I love it; it's a different flavor than the standard cream of mushroom based dish and a nice twist. A lot of people see the ingredients and say 'no thanks', but then they try it ;-)
Tuna & Noodle Casserole
1 small onion, chopped
1 stalk celery, chopped
3 tbsp. butter
1 can tuna (drained and flaked)
2 cups cooked, drained noodles
1 can tomato soup
½ cup milk
salt (to taste)
pepper (to taste)
2 slices American cheese
Saute onion and celery in butter until tender. Add tuna to skillet and allow to warm. In large mixing bowl, combine onion/celery/tuna mixture and remaining ingredients (except cheese). Place combined ingredients in 1 ½ quart greased casserole dish. Top with cheese slices. Bake uncovered for 30 minutes at 375 degrees.
Recipe from Dixie Brinkman
1 small onion, chopped
1 stalk celery, chopped
3 tbsp. butter
1 can tuna (drained and flaked)
2 cups cooked, drained noodles
1 can tomato soup
½ cup milk
salt (to taste)
pepper (to taste)
2 slices American cheese
Saute onion and celery in butter until tender. Add tuna to skillet and allow to warm. In large mixing bowl, combine onion/celery/tuna mixture and remaining ingredients (except cheese). Place combined ingredients in 1 ½ quart greased casserole dish. Top with cheese slices. Bake uncovered for 30 minutes at 375 degrees.
Recipe from Dixie Brinkman
No comments:
Post a Comment