Recipe: Tuna Noodle Casserole (3)

Love that Tuna Noodle Casserole ... with potato chips and cheese on top!

TUNA NOODLE CASSEROLE
Very Simple.

1 lg Can tuna
1 Bag wide egg noodles
1 cn Cream of mushroom soup
1 cn Cream of celery soup
Half cup grated cheddar
Cheese
1 tb Grated onion.

Cook noodles and drain tuna. Mix all ingredients together in a buttered
casserole. Top with a little of the cheese and some cracker crumbs.
Bake at 350 for 40 minutes or until bubbly.

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TUNA NOODLE CASSEROLE
Makes 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375'F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you're not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

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TUNA NOODLE CASSEROLE
Source: Reader's Digest Down Home Cooking
Makes 6 servings

Filling:
1 tsp olive oil
1/2 c onions -- chopped
1/2 c red bell pepper -- chopped
10 3/4 ozs cream of mushroom soup
1 c cheddar cheese -- shredded
1 c plain fat free yogurt
1/4 tsp crushed red pepper
1/2 tsp black pepper
8 ozs macaroni shells -- cooked
12 1/4 ozs tuna in water
2 c frozen corn
-Topping:
1/2 c fresh bread crumbs
1/4 c Parmesan cheese -- grated

Preheat oven at 350. In a 12" skillet heat oil over medium heat. Then, cook
onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,
crushed red pepper, black pepper, macaroni shells, and tuna just until
combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile,
combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable
mixture. Bake for 30 minutes.