"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

Creamy Tuna Noodle Casserole Recipe

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

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 tub (8 oz.) Cream Cheese Spread
1/3 cup milk, divided
1 tsp. garlic powder
3 cups egg noodles, cooked
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4 oz.) sliced mushrooms, undrained
8 RIitz Crackers, crushed (about 1/3 cup)
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. butter, melted

Directions:
Directions:
Heat oven to 350F.

Mix cream cheese, 2 Tbsp. milk and garlic powder until blended. Combine noodles, tuna, peas, mushrooms and remaining milk in large bowl. Add cream cheese mixture; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.

Bake 20 min. Meanwhile, mix cracker crumbs, Parmesan and butter until blended. Stir noodle mixture; top with crumbs. Bake, uncovered, 5 min. or until crumb topping is golden brown.

Number Of Servings:
Number Of Servings:
6 servings, 1 cup each
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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