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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mueller’s Tuna Noodle Casserole Recipe

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This recipe for Mueller’s Tuna Noodle Casserole is from The Carpenter Family Cookbook Project, 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:  
1 tbsp butter or margarine
1 medium onion, finely chopped
1 can (10 ¾ oz) condensed cream of celery soup
1 ¼ cups milk
1 tsp Worcestershire sauce (optional)
½ tsp prepared mustard
¼ tsp pepper
2 cups (8 oz) shredded cheddar or American cheese
1 can (6 oz) tuna, drained and flaked
1 cup frozen baby peas
8 oz Mueller’s old fashioned wide egg noodles (about 5 cups), cooked 6 minutes and drained
½ cup crushed potato chips
Directions:
Directions:
In 2-quart saucepan melt butter over medium heat. Add onion, cook, stirring, 3 minutes. Sir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil. Remove from heat.

Stir in cheese until smooth. Add tuna and peas. In 2 quart casserole combine tuna mixture and egg noodles. Sprinkle with potato chips.

Bake in 350 degree oven 25 to 30 minutes or until heated through.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Bake time: 25 minutes

 

 

 

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