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"Food is an important part of a balanced diet."--Fran Lebowitz

Lent Tuna Casserole Recipe

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This recipe for Lent Tuna Casserole is from Legendary Crary Cookbook, 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:  
2 tbsp. butter
1/2 cup diced onion
1/2 cup diced celery
salt and pepper
2 cans cream of mushroom soup
1 1/2 cups milk
1 cup frozen peas
2 (5 oz.) can albacore tuna, packed in water, drained
2 cups shredded cheddar cheese
1 cup crushed plain potato chips
1 (8 oz.) package wide egg noodles, cooked al dente
Directions:
Directions:
Preheat oven to 350º. In a large saucepan, saute onion and celery in the butter until vegetables start to get soft. Season with salt and pepper. Add mushroom soup, milk and peas, stirring to dissolve soup. Stir in tuna and cooked noodles and toss to coat with sauce. Pour into greased casserole dish and top with cheese and potato chips. Bake for 30 to 45 minutes until heated through and topping is lightly browned.
Personal Notes:
Personal Notes:
I am always looking for dishes to make on Friday's during Lent. This one fits the bill.

 

 

 

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