Canned tuna in water is one of my favorite budget stretchers. Mixed with the ingredients below and topped with cheese this noodlecasserole is a satisfying, warm meal on a cool evening
Stir in tuna, peas, mushroom mixture, and cooked noodles. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole
Add in the tuna along with the frozen peas, and stir another minute to heat through. (I use brown rice farfalle noodles for this recipe, but you could also use quinoa noodles if you prefer
6 ounces egg noodles, cooked until al dente and drained. 2 7-ounce cans tuna, drained and flaked. 6 ounces egg noodles, cooked until al dente and drained. 2 7-ounce cans tuna, drained and flaked
In a large bowl, combine mushroom soup, milk, tuna,onions, garlic and cheddar cheddar cheese. Transfer to greased 9-inch (23) square casserole pan. 300 g spaghetti noodles, broken into pieces then cooked. 1 (170 g) can tuna in water, drained
I’ve been with my husband for awhile now and when we first moved in together he told me about one of his favorite dinners growing up was his mom’s tunacasserole
Cook and drain egg noodles as directed on package. Sprinkle over baked casserole. 4 Add cooked egg noodles to baking dish. bake 30 to 35 minutes or until casserole is heated through
Cook and drain egg noodles as directed on package. Sprinkle over baked casserole. 4 Add cooked egg noodles to baking dish. bake 30 to 35 minutes or until casserole is heated through
Comments
Log in or Register to write a comment.