"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

Tuna Noodle Casserole Recipe

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

Contributor:  
Contributor:  
Rebecca Pace
Added: Monday, February 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 8oz can tuna fish
1 can mushroom soup
1/2 lb. noodles
1 - 2 cups shredded cheese
Bread Crumbs

Directions:
Directions:
Cook noodles for 8 minutes in boiling salted water. Pour boiling water over tuna fish. Place noodles and tuna in alternate layers in an open greased casserole dish. Pour mushroom soup over all. Spread with cheese and sprinkle buttered bread crumbs on top.

Bake 30 minutes in a 350 degree oven.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
I never tasted a Tuna Casserole until I went to Utah State University in 1967 when it seems that is all my roommates knew how to fix. We would have it at least once a week. It is actually pretty tasty.

 

 

 

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