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Wednesday, November 14, 2012

Tuna Noodle Casserole

2 Cans well drained tuna
2 Cups cooked narrow noodles
(I like to use 2” lengths spaghetti)
3 Hard cook eggs chopped
1 Cup diced onion
1 Cup diced celery
2-3 Tablespoons sour cream
2 Cans Cream of Mushroom soup
Grated Parmesan Cheese
Crushed potato chips or bread crumbs
Preheat Oven to 350º

Make a sauce of the soup and sour cream. Combine sauce with noodles, eggs, and diced vegetables.

Top parmesan cheese and crushed chips. Bake for 40-45 minutes or until it browns and is bubbly.

You kids grew up on this. It was a real budget extender, especially because tuna was 17 cents a can.

Notes: Spices that go good with tuna are thyme crushed or dried rosemary. Try them.

For a variation use cheddar cheese soup for the sauce.

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