Recipe: Appetizing Tuna noodle casserole

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Tuna noodle casserole I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells, Cynthiana, Kentucky Directions. In a large bowl, combine soup and milk until smooth. Add the noodles, peas, tuna and pimientos; mix well. You can have Tuna noodle casserole using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Tuna noodle casserole

  1. You need 2 can of 4.5 oz tuna, in oil drained.
  2. You need 1 can of 10.5 oz cream of mushroom soup.
  3. You need 1 can of Sweet peas (more or less).
  4. It's 8 oz of egg noodles.
  5. You need 2 cup of shredded cheese, I used casserole blend..
  6. Prepare 1 envelope of Ritz crackers more or less..
  7. It's 1 of ground black pepper.
  8. It's 1 of salt.

To reduce the fat and sodium content, use low fat, low sodium soup. Mix the cream of chicken, mayonnaise and milk together in a large bowl. Add the diced celery and onion. Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.

Tuna noodle casserole step by step

  1. Pre-heat the over to 350.
  2. Boil the egg noodles as directed, and drain..
  3. Mix the tuna, cream of mushroom soup, and peas together adding the noodles at the end.
  4. Add cheese to the top then cover woth Ritz Cracker crumbs.
  5. Place in oven for 20 minutes covered, then 20 minutes uncovered or until brown..

Tuna casserole is a family favorite, and great for serving large groups. In this tuna casserole recipe from Martha Stewart, we cut the sauce with chicken broth, but there's still enough milk to make this tuna casserole feel indulgent. This tuna noodle casserole is leaps and bounds tastier than any old memories you have of tuna casserole. Rather than a canned "cream of soup" we make a really simple white sauce from scratch with just flour, butter, chicken broth and milk. Peas, celery and onion are sautéed to give the tuna casserole a boost of flavor as well.

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