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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Good tuna casserole from the Cafe Wisconsin Cookbook . This recipe is from the M & M Cafe in Monticello. Description says you can sub 3 to 4 cups chopped ham or chicken for the tuna. I've just tried with tuna and it was good. Ingredients:
3 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 teaspoon dried basil |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (4 ounce) can mushroom pieces, undrained |
1/2 cup milk |
12 ounces wide egg noodles |
curd cottage cheese (not low fat) |
4 (6 ounce) cans tuna, drained |
16 slices process american cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Heat oven to 350°F.
2. Cook noodles according to package directions. Drain when cooked.
3. Meanwhile,heat butter in a skillet over medium heat. Add onion, green pepper and basil. Cook, stirring often, until vegetables are tender.
4. Stir in soup, mushrooms with their liquid, and milk.
5. Spray a 9x13-inch baking dish with cooking spray.
6. Place half the noodles in dish.
7. Dot with half the cottage cheese and half the tuna.
8. Place 8 of the cheese slices over tuna.
9. Sprinkle with 1/4 cup of the Parmesan cheese.
10. Repeat layers.
11. Spread soup mixture over the top.
12. Bake 45-55 minutes.
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