Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1 (16 ounce) package uncooked egg noodles
- 2 (6 ounce) cans tuna drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 1/4 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups Mixed frozen baby vegetables (thawed)
- 1 teaspoon crushed garlic
- 6 ounces shredded cheddar cheese (divided)
- 1 1/2 cups crushed Ritz crackers
Preparation
Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, frozen vegetables, and garlic in a medium saucepan. Place pan over medium low heat, and heat through.
Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange all but 1/4 cup of the cheese over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed crackers and remaining cheese.
Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the crackers begin to brown. Let cool for 10 minutes before serving.
