Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tuna noodle casserole. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
We have all the top leading brands for home decoration, tableware, kitchenwares and more. We Have Almost Everything on eBay. Tuna Noodle Casserole Families are sure to love the creamy texture and comforting taste of this traditional tuna casserole that goes together in a jiffy. I serve it with a green salad and warm rolls for a nutritious supper. —Ruby Wells, Cynthiana, Kentucky Campbell's® Condensed Cream of Mushroom Soup flavors a creamy sauce that is mixed with tuna, egg noodles and peas, topped with a crunchy bread crumb topping and baked to perfection.
Tuna Noodle Casserole is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tuna Noodle Casserole is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook tuna noodle casserole using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tuna Noodle Casserole:
- Get tuna
- Get 3 cup dry pasta ( I used tri colored vegetable pasta - Fusilli)
- Make ready 1 can tuna
- Prepare 1 can cream of chicken soup
- Prepare 1 tsp onion power or 2 tbsp dehydrated onion
- Make ready 1 cup vegetable of your choice (frozen)
- Take 1/4 cup parmesan cheese
- Take 1 cup crushed potato chips, plain
Boil noodles al dente according to package directions. Drain and rinse under cold water. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Stir in flour and dill; gradually stir in evaporated milk, water and boullion.
Instructions to make Tuna Noodle Casserole:
- Preheat oven to 350°F Fahrenheit. Cook pasta as per package directions and drain.
- Lightly spray an 8 x 8 pan. Mix pasta, soup, tuna and onion powder OR dehydrated onion together.
- Take the 1 cup frozen vegetables and run them under water until thawed out then drain. Add them to the pasta and mix well. (I used mixed veggies.)
- Put pasta into 8 x 8 pan and top with crushed potato chips and parmesan cheese. Bake for 20 minutes.
In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Stir in flour and dill; gradually stir in evaporated milk, water and boullion. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Drain and place in a large bowl.
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