Tuna, Cheese & Noodle Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is great to throw together and put it in the fridge until dinner time. I usually use egg noodles instead of macaroni. I havent ever added the last 3 ingredients I think it tastes just fine without it. Its also easier to melt the cheese and then put it in with the other ingredients. Ingredients:
2 cups cooked elbow macaroni |
8 ounces velveeta cheese, melted, low-fat okay |
2 (6 ounce) cans tuna in water, drained |
10 3/4 ounces condensed cream of mushroom soup |
1 cup milk |
2 eggs, beaten |
1/3 cup chopped green olives |
1 teaspoon garlic salt |
1/4 teaspoon ground mustard |
Directions:
1. -Combine all ingredients in a greased, oven-proof casserole dish.
2. -Bake, covered, in 350 degree oven for 35 minutes.
3. -Uncover and bake additional 15 minutes.
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