"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mueller’s Tuna Noodle Casserole Recipe

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This recipe for Mueller’s Tuna Noodle Casserole, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp butter or margarine
1 medium onion, finely chopped
1 can (10 ¾ oz) condensed cream of celery soup
1 ¼ cups milk
1 tsp Worcestershire sauce (optional)
½ tsp prepared mustard
¼ tsp pepper
2 cups (8 oz) shredded cheddar or American cheese
1 can (6 oz) tuna, drained and flaked
1 cup frozen baby peas
8 oz Mueller’s old fashioned wide egg noodles (about 5 cups), cooked 6 minutes and drained
½ cup crushed potato chips

Directions:
Directions:
In 2-quart saucepan melt butter over medium heat. Add onion, cook, stirring, 3 minutes. Sir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil. Remove from heat.

Stir in cheese until smooth. Add tuna and peas. In 2 quart casserole combine tuna mixture and egg noodles. Sprinkle with potato chips.

Bake in 350 degree oven 25 to 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Bake time: 25 minutes

 

 

 

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