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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've got a bunch of inexpensive tuna casseroles I need to put on for lent. Can use salmon instead of tuna. Ingredients:
2 (7 ounce) cans tuna |
1 1/4 cups milk |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 dash worcestershire sauce |
1/2 cup green olives, sliced |
6 ounces american cheese, shredded |
3 eggs, hard boiled, sliced |
1 (6 ounce) package egg noodles, cooked |
1/2 cup cracker, crushed to crumbs |
1 tablespoon butter, melted |
Directions:
1. Mix the tuna, undrained, with milk and soup.
2. Add Worcestershire sauce, olives, and cheese.
3. Add hard boiled eggs and cooked noodles.
4. Pour into a casserole dish sprayed with Pam.
5. Mix melted butter and cracker crumbs together; top casserole.
6. Bake 30 minutes in 350 degree Fahrenheit oven.
7. May substitute salmon for tuna.
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