TUNA NOODLE DELIGHT
2 packages (8 oz. each) cream cheese
2 cups (1 pint) sour cream, divided use
4 cans (about 7 oz. each) tuna, drained and flaked
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup chopped parsley
1 tablespoon salt (or to taste)
2 teaspoons onion powder
1 package (1 lb.) fine noodles, cooked and drained
1 cup buttered bread crumbs
Soften cream cheese and blend with 1 cup of sour cream. Add flaked tuna, (undiluted) mushroom soup, parsley, salt and onion powder. Stir until well blended.
Mix in cooked noodles with two forks until blended. Turn into a large shallow baking dish. (If you're making casserole day before party, cool and refrigerate at this point. Then proceed as below.)
TO BAKE:
Spread remaining sour cream over surface and sprinkle with buttered crumbs.
Bake at 350 degrees F (moderate) 30-40 minutes or till browned and bubbly.
Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping: Article: Food Boys Like Best, Seventeen magazine, April 1963
2 packages (8 oz. each) cream cheese
2 cups (1 pint) sour cream, divided use
4 cans (about 7 oz. each) tuna, drained and flaked
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 cup chopped parsley
1 tablespoon salt (or to taste)
2 teaspoons onion powder
1 package (1 lb.) fine noodles, cooked and drained
1 cup buttered bread crumbs
Soften cream cheese and blend with 1 cup of sour cream. Add flaked tuna, (undiluted) mushroom soup, parsley, salt and onion powder. Stir until well blended.
Mix in cooked noodles with two forks until blended. Turn into a large shallow baking dish. (If you're making casserole day before party, cool and refrigerate at this point. Then proceed as below.)
TO BAKE:
Spread remaining sour cream over surface and sprinkle with buttered crumbs.
Bake at 350 degrees F (moderate) 30-40 minutes or till browned and bubbly.
Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping: Article: Food Boys Like Best, Seventeen magazine, April 1963
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