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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 45 |
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I don't remember where I got this recipe but it is very tasty. This recipe makes two 2-quart casseroles, 10 to 12 servings each. Ingredients:
12 ounces egg noodles, medium |
14 ounces tuna, drained & flaked (2 cans) |
1/2 cup onion, finely chopped |
2 cups celery, finely chopped |
1 cup mayonnaise |
3/4 teaspoon salt |
10 3/4 ounces cream of shrimp soup |
10 3/4 ounces cream of celery soup |
1 cup milk |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. Preheat oven to 425 degrees.
2. Cook the noodles as directed on package and drain; do not overcook.
3. Stir tuna, onion, celery, mayonnaise and salt into noodles.
4. Mix the soups and milk in a small saucepan. Heat through, stirring constantly.
5. Add the cheese to the soups and stir until it melts.
6. Pour over the noodle mixture and gently mix.
7. Bake uncovered in 2 two-quart buttered casserole dishes for 30 minutes.
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