"Hunger is the best sauce in the world."--Cervantes

Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


1 (12 ounce) package egg noodles
1/4 C chopped onion
2 C shredded Cheddar cheese
1 C frozen green peas & carrots
2 (6 ounce) cans tuna, drained
1 can condensed cream of mushroom soup
1 can condensed cream of mushroom with garlic soup
C milk
1 cup crushed potato chips

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Preheat oven to 425.

In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas & carrots, tuna, soups and milk. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.

Bake for 15 to 20 minutes, or until cheese is bubbly.




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