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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from THE HORNER FAMILY COOKBOOK The 75th Anniversary Edition, 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 cups elbow macaroni
1 (9oz.) can tuna, drained
1 (10.75oz) can condensed cream of mushroom soup
1 (10.75 oz) can milk
1 cup shredded sharp Cheddar cheese
1 cup crushed croutons
Directions:
Directions:
Preheat oven to 350 degrees F
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
Personal Notes:
Personal Notes:
Ryan Dean Horner is the son of Michael Dean Horner, Jr. and the grandson of Jill and Michael Dean Horner, Sr. Michael, Sr. is the son of C. G. (Glen) Horner and the grandson of Elie Silman (E.S. "Dick") Horner. Elie Silman was the son of Robert Carson Horner.

 

 

 

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