Microwave Tuna Noodle Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is one surefire dish that gets my picky 2 year old to eat anything in the protein group; he always asks for more. It's easy, delicious and creamy. The french fried onions and cheese (I've always used shredded cheddar) are the key ingredient in this recipe. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup milk |
3 cups hot cooked rotini pasta or 3 cups egg noodles (2 cups uncooked) |
2 (6 ounce) cans tuna in water, drained and flaked |
1 1/3 cups durkee french french-fried onions, divided |
1 (10 ounce) package frozen peas and carrots |
1/2 cup shredded cheddar cheese or 1/2 cup grated parmesan cheese |
Directions:
1. Combine soup and milk in a 2 quart microwavable shallow dish.
2. Stir in pasta, tuna, 2/3 cup French Fried Onions, vegetables and cheese.
3. Cover and microwave on HIGH for 10 minutes or until heated through, stirring halfway through cooking time.
4. Top with remaining 2/3 cup onions and microwave for 1 minute or until onions are golden.
5. For oven baking, follow steps 1 and 2 then top casserole with the remaining 2/3 cup onions and bake at 350 degrees, covered, for 30 minutes or until onions are golden.
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