"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tuna-Noodle Casserole Recipe

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

Glenda Kirsch
Added: Wednesday, July 20, 2005


10 ounces whole-wheat egg noodles
1 (6-ounce) can tuna, drained
1 can reduced-fat cream of mushroom soup
1/2-cup skim milk
3/4 cup shredded Cheddar cheese
1 cup frozen peas
2 tablespoons diced minced onion
1/4-teaspoon black pepper
1/4 to 1/2 cup seasoned breadcrumbs

Boil noodles according to package directions. Heat oven to 350
degrees. In a medium bowl, mix tuna, soup, milk, cheese, peas, onions
and pepper. Drain noodles and add to bowl. Mix well. Place in an 8-
by 8-inch baking dish, sprinkle with breadcrumbs and bake, uncovered,
for 30 minutes. Yields 6 servings.




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