Name: Tuna Noodle Casserole II
Prep time: 20 min
Cook time: 30 min
Ingredients: 450 grams dry elbow macaroni ((1 lb)); 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 each)); 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)

Tuna Noodle Casserole II

Just a Pinch Recipe Club, Sandra Ann Marie Harvey, United States.

This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and is delicious!

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Prep Time 20

Cook Time 30

Course Main Dish

Cuisine American

Servings servings

Equipment

Baking Pan (9x13 inch)

Ingredients

450 grams dry elbow macaroni, (1 lb)
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 each)
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 a large mixing bowl or pot.
Add the drained tuna, soup, milk, black pepper, and peas to the macaroni.
Mix together.
Pour into the 9x13 backing dish and spread out evenly. (I forgot the peas when I first mixed this but added them just before I put the mixture into the baking dish.)
Place the sliced cheese in a single layer to cover the casserole, about 10 slices. I used Swiss instead of Cheddar.
Bake for 30-45 minutes to heat through and to lightly brown the cheese.
Serve with a vegetable side dish as you desire, enjoy.