What is your favorite tried & true Tuna Noodle Casserole recipe?
Tuna-Noodle Casserole: serves: 4 6 oz. wide egg noodle (3 cups) 1 (10-3/4 oz.) can cream of mushroom soup 1/2 c. milk (skim, if you wish) 1/2 t. salt 1/8 t. ground red pepper (cayenne) 1 (6-1/8 oz.) can solid white tuna in water, drained and flaked 1/2 c. frozen peas 1 (2 oz.) jar diced pimiento, drained (1/4 c.) 1/2 c. crushed potato chips (I change the chips to flavored, sour cream and chive, hot and spicy, etc., usually what’s in the house at the time.) 1. Bring a large pot of water to a boil. Add noodles and cook according to directions. Drain in colander. 2. Heat oven 400*. In a deep 1-1/2 quart casserole. mix the soup, milk, salt, and pepper. Gently stir in the noodles, tuna, peas and pimiento. 3. Cover and bake for 25 minutes, until hot. Uncover and sprinkle with crushed chips. Bake uncovered for 10 minutes or until bubbly. Macaroni with Tuna Fish: serves: 4 3 T. butter 6 T. flour 1-1/4 c. milk 1/2 c. Parmesan cheese salt and pepper 1 (7 oz.) can tuna in water, drained and flake
