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Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Russell
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans tuna fish, drained
1 can of condensed cream of mushroom soup
1 can of condensed cream of celery soup
2 c. of Velveeta cheese cut into bite-size pieces
1 can peas, drained
1 to 2 bags of wide noodles
1/2 to 1 c. milk

Directions:
Directions:
Cook noodles in salt water until done, drain off water and set to the side. On the stove over medium heat, mix the milk and Velveeta cheese in a medium size sauce pan until the cheese is melted. Add the 2 soups and reheat and then add the tuna fish and peas. Add this mixture to the noodles and mix together well, transfer to a 9x13" baking pan and bake in the oven for 45 min. at 350. Note - I like to put crushed saltine crackers and shredded cheese over the top of the casserole before I put it in the oven.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour 15 min.

 

 

 

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