| Creamy Tuna Casserole
8 ounces of uncooked noodles
One 12 1/2 ounce can of tuna, drained
One 4 ounce can of sliced mushrooms, drained
1 jar (2 oz.) sliced pimentos, drained
1 1/2 cup of dairy sour cream
3/4 cup of milk
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of dry bread crumbs
1/4 cup of grated Parmesan cheese
2 tablespoons of margarine or butter, melted
Snipped parsley |
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Cook noodles as directed. Drain. Mix noodles, tuna, mushroom, pimentos, sour cream, milk, salt and pepper in 2 quart casserole. Mix bread crumbs, cheese and margarine. Sprinkle over tuna mixture. Bake uncovered in 350ºF. oven until hot and bubbly. Sprinkle with parsley. Creamy Tuna Casserole
3 cups of egg noodles
1/4 cup of onion
One 11 ounce can of Cheddar cheese soup
One 9 1/4 ounce can of tuna, drained
1 cup of chopped celery
2 tablespoons of margarine
One 8 ounce carton of sour cream
Cook noodles. Drain and put aside. In a saucepan cook celery and onion in margarine until tender. Add soup and the sour cream. Gently stir in noodles and tuna. Transfer to a 1 1/2 quart casserole dish. Bake in a 375ºF. oven for 30 minutes.
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