Tuna Noodle Casserole II
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and sound delicious!
Equipment
- Baking Pan (9x13 inch)
- Foil
Ingredients
- 450 grams dry elbow macaroni
- 4 cans tuna in water or brine, drained, (5 oz / 140 g drained weight each)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup milk
- 1 can peas, drained, (15 oz / 425 g)
- 1 teaspoon black pepper
- sliced Cheddar cheese, enough to cover the top of the casserole
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just slightly before tender.
- Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Drain the macaroni and add to the 9x13 baking dish.
- Open and drain the tuna and add to the macaroni, mix together.
- Add the soup, milk, peas, and black pepper to macaroni, mix together then spread out evenly.
- Place the sliced cheese in a single layer to cover the casserole.
- Cover dish with foil and bake for 30 minutes. Remove foil and bake for another 5 minutes to lightly brown the cheese.
- Serve with a vegetable side dish as you desire, enjoy.
Notes
Fair cost per serving.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
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