 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I don't usually do soup can recipes, but this is just good, old-fashioned comfort food. and cheap. and freezes well. What's not to like? Ingredients:
1 lb cooked egg noodles, al dente |
1 large onion, chopped |
3 stalks celery, diced |
2 tablespoons butter |
2 (10 1/2 ounce) cans condensed cream of mushroom soup |
1 cup mayonnaise |
1 (10 1/2 ounce) can evaporated milk (can use regular milk) |
2 teaspoons black pepper |
2 cups frozen peas and carrots |
4 (6 ounce) cans tuna, one drained |
1 cup dry breadcrumbs or 1 cup cracker crumb |
1 cup shredded parmesan cheese |
Directions:
1. saute onion and celery in butter until soft and just starting to brown.
2. mix together soup, mayo, milk and pepper.
3. stir in peas & carrots and tuna.
4. fold in noodles.
5. if desired, freeze in 9X13 pan or 3 quart casserole or in gallon size freezer bag.
6. thaw and pour into 9X13 or 3 quart casserole dish, or two smaller dishes.
7. mix bread crumbs with parmesan and sprinkle over casserole.
8. bake at 350 degrees for 40 minutes -or-.
9. bake frozen casserole, covered for 40 minutes, then uncovered for additional 20 minutes.
|
|