TUNA NOODLE CASSEROLE

(This is an imitation of Stouffer’s)

1-1/2 CUPS UNCOOKED EGG NOODLES

2-7 OZ. CANS LIGHT TUNA (DRAINED)

1-10 OZ. CAN MUSHROOM SOUP

1 CUP MILK

1/4 CUP SALAD DRESSING OR MAYONNAISE

1/2 CUP DICED CELERY

4 OZ. FRESH SLICED MUSHROOMS

1-1/2 CUPS SHARP CHEDDAR CHEESE (GRATED)

1/2 TSP. SALT

1/4 TSP. PEPPER

1/3 CUP BREAD CRUMBS

COOK EGG NOODLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN AND SET ASIDE.

COMBINE TUNA, MUSHROOM SOUP, MILK, SALAD DRESSING, CELERY, MUSHROOMS, 1 CUP OF THE CHEESE, SALT AND PEPPER.

ADD NOODLES AND GENTLY MIX THROUGH.

TURN INTO A 2 QUART CASSEROLE.

SPRINKLE REMAINING 1/2 CUP OF CHEESE ON TOP, THEN SPRINKLE BREAD CRUMBS OVER ALL.

BAKE UNCOVERED AT 425 F. FOR APPROXIMATELY 1/2 HOUR.

Back to Casseroles

Back to Recipe Page