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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Cheesy Tuna Hotdish Recipe

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This recipe for Easy Cheesy Tuna Hotdish is from TPT Cooks: Hotdishes & Casseroles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces uncooked egg noodles
1 (10 3/4 ounce) can condensed cream of mushroom soup
2/3 cup mayonnaise (not Miracle Whip)
1/2 cup French-fried onions, crushed
1/2 teaspoon ground nutmeg
1 (8 ounce) can peas, drained
1 (6 ounce) pouch or 1 can tuna
6 ounces Velveeta cheese, sliced
Directions:
Directions:
Preheat oven to 350º. Cook noodles according to package directions; drain.

In large casserole dish or large oven-safe skillet, mix together soup, mayonnaise, crushed onions and nutmeg. Mix thoroughly. Add cooked noodles, peas and tuna and mix with sauce. Arrange slices of cheese over top of the casserole to cover.

Bake for 30 minutes or until cheese begins to brown.
Personal Notes:
Personal Notes:
To save on dishes, I use a very large oven-safe skillet to cook the noodles and then, while the noodles are draining, I make the sauce in the same skillet. Add the remaining ingredients and bake in the same skillet.

 

 

 

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