Sunday, January 27, 2008

Tuna Noodle Casserole

This recipe does not sound appetizing at all, but it was so good. I am not a fish eater, and I ate several plates full. Its just a very easy recipe and a great way to use the tuna cans in the cabinet you can't seem to get rid of.

1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
3 cups uncooked rotini or penne pasta
1 can (12 1/2 oz) tuna packed in water
1 package (10oz) frozen peas and carrots (I just used a can of peas)
1/2 cup (2 oz) shredded cheddar cheese
1 1/3 cups French fried onions, divided

Drain the tuna and rinse. Cook the pasta according to the package directions. Preheat the oven to 350. Mix the soup and milk in a 2 quart casserole dish. Stir in cooked pasta, tuna, 2/3 cup fried onions, vegetables, and cheese. Cover and cook for 25 minutes. Top with remaining fried onions and cook for additional 5 minutes.

6 servings.

Source: "25 Years of Favorite Brand Name Recipes" cookbook

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