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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I was looking through a community cookbook looking for a tuna & noodles recipe I thought my generally non-casserole-eating daughter would like. I came across this one and knew I hit on it. When I looked at the name of the submitter, I saw it was my own sister! DD loves this tuna and noodles, and my sister got a big thank you from us both. Ingredients:
1/2 lb velveeta cheese, cubed |
1 can cream of mushroom soup |
1 (6 1/2 ounce) can tuna, drained |
1/2 cup milk |
1 dash pepper |
4 ounces egg noodles, cooked &,drained |
1/2 cup coarsely crumbled cracker |
2 tablespoons melted butter or 2 tablespoons margarine |
Directions:
1. Heat cheese, soup, and milk over low heat; stir till sauce is smooth.
2. Add noodles, tuna, and pepper, mixing well.
3. Pour into greased 2-quart casserole.
4. Toss crackers with melted butter and use this to top the casserole.
5. Bake at 325 for 20 minutes.
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