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"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 is from Our Family Favorites 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:  
1 can cream of mushroom soup
1 can chicken noodle soup
1/2 c. milk
2 6 oz. cans tuna, drained
2 c. hot cooked medium noodles
salt and pepper to taste
2 T. or more bread cubes for croutons
1 T. melted butter

potato chips optional
Directions:
Directions:
Preheat oven to 350º.
Mix soups, milk, noodles and tuna into casserole.
Cook for 20 minutes.
Make croutons while cooking. Can add garlic powder if desired. Put on tope of casserole and cook for 5 - 10 minutes more until toasty. Sometimes mom added a few potato chips.
Personal Notes:
Personal Notes:
This was a big Friday night menu growing up. I was shocked when I learned there was chicken noodle soup in this! The croutons were the big treat!
Mom served with tomatoes.

 

 

 

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