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Tuna Casserole Recipe

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

Contributor:  
Contributor:  
Ginger Paris
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
package of egg noodles
of an onion, chopped
1 or 2 stalks of celery, diced
Several tablespoons of green or yellow pepper, diced (optional)
1 can cream of mushroom soup (used reduced sodium)
About can water
little cooking sherry, soy sauce or mayo to add flavor
Grated cheddar cheese

Directions:
Directions:
Cook about package of egg noodles as indicated on package and drain.

Saute: use amounts that suit your palate, until soft
of an onion, chopped
1 or 2 stalks of celery, diced
Several tablespoons of green or yellow pepper, diced (optional)

Mix together:
1 can cream of mushroom soup (used reduced sodium)
About can water
Stir soup mix, and vegetables into noodles
Then add 2 cans tuna in water, drained (used white albacore chunk tuna in water)
Optional: a little cooking sherry, soy sauce or mayo to add flavor
Grated cheddar cheese
Add a little more water, if too dry.
Bake at 350 for about 30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Might want to add canned peas to this recipe. Prepared this for Linda Paris, Bob's wife who died 8/3/10, when she was udergoing chemo- she wanted the recipe because she enjoyed it so much.

 

 

 

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