"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tuna Noodle Casserole Recipe

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

Contributor:  
Contributor:  
Phoebe Leith
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine

Directions:
Directions:
Mix soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400F. for 20 min. or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 min.
Tip: This recipe is also great using Campbell's Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
The "DNA of the Heartland" is "TNH": "Tuna Noodle Hot Dish". Garrison Keillor knows this. I got so hungry putting in this recipe on a rainy, cold fall day. I think I will go make some right now!!

 

 

 

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