"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

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Williams
Added: Sunday, April 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-3/4 c. (8 oz.) light/fluffy medium egg noodles, uncooked
2 cans (6.5 or 7 oz. each) tuna, drained and flaked
1 can (10.75 oz.) condensed cream of mushroom soup
1 c. (4 oz.) shredded cheddar cheese
3/4 c. milk

Directions:
Directions:
Cook noodles according to package directions; drain. Combine noodles, tuna, soup, cheese, milk. Turn into buttered 2 qt. casserole dish. Cover and bake at 375F for 20 minutes, or until hot and bubbly.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Some like to add 1/4 c. olives. I also sprinkle a little cheese over top.

 

 

 

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