Sunday, February 4, 2007

Tuna Noodle Casserole

1 large package wide egg noodles
1 large can tuna, drained
2 cans cream of mushroom soup
1 soup can full of milk
1 can French Fried Onions

Preheat oven to 425. Cook egg noodles according to package directions. Meanwhile, in a large casserole dish, mix together tuna, soup, milk and about 1/3 can of French Fried Onions. When the noodles are done, drain them and stir into the tuna mixture. Sprinkle remaining French Fried Onions over the casserole. Bake uncovered for 25 minutes, or until hot and bubbly. Watch the onions to make sure they don’t burn.

Note: This is also good with a couple handfuls of frozen peas added before cooking, and/or 8 oz of shredded cheddar cheese.

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