Tuna Noodle Casserole
|1 16-oz packageuncooked egg noodles|
|2 6-oz cancanned tuna|
|1 10.75-oz cancondensed cream of mushroom soup|
|1 10.75-oz cancondensed cream of celery soup|
|1 1/4 cupsmilk|
|1/4 teaspoonBlack Pepper; ground|
|2 cupsMixed frozen baby vegetables; (thawed)|
|1 teaspoonCrushed garlic|
|6 ouncesshredded cheddar cheese; (divided)|
|1 1/2 cupsRitz crackers; crushed|
Tuna Noodle Casserole 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.
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