"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tuna Casserole, by Eleanore Sero, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 lb. flat egg noodles, cooked al dente, drained and rinsed 1 can tuna (water or oil) 1 can cream of mushroom soup 1/4 c. white wine 1/4 tsp. onion salt 1/4 tsp. garlic salt
Mix tuna, soup, wine and salts in casserole dish to form a sauce. Add noodles and combine so that all noodles are covered in the sauce. Bake covered at 350 degrees for 40 min. Uncover for last five min. of cooking time.
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