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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

Cheesy Tuna Casserole Recipe

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This recipe for Cheesy Tuna Casserole is from MT. BETHEL M.B.C. FOOD FOR THE SOUL 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:  
1/2 pkg. egg noodles 1/4 stick butter
1 (7 oz.) can tuna 1/4 c. milk
(spring water) 1 can cream of chicken soup
1/4 pkg. Monterey Jack dash of seasoned salt
cheese with jalapeño peppers pepper
4 slices Colby cheese onion powder
1/4 pkg. Natural brick cheese garlic powder
Directions:
Directions:
Cook egg noodles until tender. Drain water from noodles. Add butter to noodles. Dice all of the above cheeses except 2 slices of Colby cheese. Combine all of the remaining above ingredients including the diced cheeses in a mixing bowl. Thoroughly combine egg noodles and ingredients in mixing bowl into a 2 quart casserole bowl. Place the 2 slices of Colby cheese on top and bake in preheated oven 350º for approximately 30 minutes.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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