"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Three Cheese Tuna Casserole Recipe

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

Pam Petron
Added: Monday, March 17, 2008


1/2 of a 1 lb. pkg. Creamette nuggets or medium shells, uncooked
1 can Cream of Mushroom soup
1 c. milk
1 - 3 oz. pkg. cream cheese, softened
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 - 10 oz. pkg. frozen peas and carrots, thawed
1 can of Starkist tuna in water, drained and flaked
1 can or 1 1/2 c. Durkee French fried onions
1/2 tsp. salt
1/4 tsp. pepper

Prepare pasta according to directions; drain. Heat soup, milk, and cheeses together. Stir until cheeses are melted. Combine pasta, cheese sauce, vegetables, tuna, 1 cup French fried onions, and seasonings. Pour into a 2 quart baking dish. Bake, covered, in a 350 oven for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.




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