Here is one of our new favorites. I enjoy cooking it with my young kids. It's a great one for them to mix together, because none of these ingredients are a danger problem when raw.
Tuna Tetrazzini
8 ounces of egg noodles
2 six-ounce cans white tuna (drained)
1 can Cream of Mushroom soup (hang onto the can, you will need it to measure some milk)
1/4 cup chopped onion
1/2 can milk (put milk in previously emptied soup can to measure half a can)
1/2 cup mayonnaise
1 cup shredded cheddar cheese.
Cook egg noodles according to package directions (usually 10-12 minutes) and drain. Combine remaining ingredients together with the noodles and pour into greased baking dish. Top casserole with shredded cheese.
Bake at 375 degrees for 25-30 minutes.
1 comment:
This one also works well for summer, because I found it microwaves pretty well. Just do about 15 minutes on med high to high power. Then sprinkle cheese on top and leave it in microwave a little while for the cheese to melt.
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