TUNA NOODLE CASSEROLE VI

TUNA NOODLE CASSEROLE VI
TUNA NOODLE CASSEROLE INGREDIENTS

• 2 cans tuna fish
• 1 sm. can peas
• 1 can cream of mushroom soup
• 1 egg, beaten
• 1 tbsp. sour cream
• 1/2 lb. wide noodles, cooked and drained

TUNA NOODLE CASSEROLE INSTRUCTIONS
Mix all together into a deep casserole. Dot with butter. Bake in 350 degree oven for 1/2 hour, covered and 1/4 hour uncovered. Enjoy the tuna noodle !
tuna-noodle-casserole-v.

TUNA NOODLE CASSEROLE V

TUNA NOODLE CASSEROLE V
TUNA NOODLE CASSEROLE INGREDIENTS

• extra wide egg noodles
• 2 cans Albacore tuna in water, drained
• 1 can Cream of Celery Soup
• 1/3 cup mayonnaise
• 1 cup milk
• 8 oz. Velveeta cheese
• 4 oz. jar of chopped pimientos, drained
• 2 ribs of celery, diced
• 1 small onion, diced
• lemon zest
• 1/2 cup sliced almonds

TUNA NOODLE CASSEROLE INSTRUCTIONS
Preheat oven to 350°F.

Boil egg noodles according to package directions; drain.

In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.

Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.

Bake for 30 to 40 minutes until almonds are golden.

TUNA NOODLE CASSEROLE WITH CHEESE

TUNA NOODLE CASSEROLE WITH CHEESE
TUNA NOODLE CASSEROLE INGREDIENTS

• 2 cups of uncooked elbow macaroni
• 12 ounces of tuna in spring water
• 2 small cans of concentrated cream of chicken soup
• 1 small can of sweet green peas
• 1/2 cup of milk
• 1 small pack of shredded mozzarella cheese

TUNA NOODLE CASSEROLE INSTRUCTIONS
In a medium pot, bring 6 cups of water to a boil. Once boiling, add noodles. Let cook until noodles are tender.

Preheat oven to 350.

Flake tuna in a casserole dish. Then add in soup, peas, and milk. Mix all ingredients till they are blended well. Then add an even layer of cheese across the top.

Bake for 20-30 minutes. Serve hot and enjoy the tuna noodle casserole !
tuna-noodle-casserole-iv

TUNA NOODLE CASSEROLE IV

TUNA NOODLE CASSEROLE IV
TUNA NOODLE CASSEROLE INGREDIENTS

• 8 oz yolk-free, whole wheat wide egg noddles
• 1/2 cup finely chopped onion
• 1 (10 oz can) condensed, reduced-fat cream of mushroom soup
• 1/2 cup light sour cream
• 1/8 tsp. ground red pepper
• 12 oz white tuna, packed in water, drained, broken into chunks
• 1-1/2 cups frozen baby peas
• 1 slice whole wheat bread
• 1/2 tsp paprika
• 1/2 cup low-fat milk

TUNA NOODLE CASSEROLE INSTRUCTIONS
Preheat oven to 350°F.

Spray a 2-1/2 quart casserole dish with cooking spray.

Cook noodles in large saucepan as directed. Coat a large skillet with cooking spray. Add onion, cook 4-5 minutes. Stir in soup, sour cream, milk and red pepper until well blended. Remove from heat.

Drain noodles; return noodles to pan. Add soup mix, tuna and peas. Toss well. Transfer mix to casserole dish.

Prepare fresh breadcrumbs: Tear bread into pieces, place in bowl of food processor. Process until finely minced. Sprinkle evenly over casserole. Top with paprika. Spray top of casserole with cooking spray.

Bake 30-35 minutes or until heated through...enjoy the tuna noodle casserole !