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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup chopped celery
¼ cup chopped onion
2 tablespoons butter or margarine
1 (6 ½-ounce) can tuna, drained and flaked
(I use water pack, solid white albacore)
1 (10 3/4-ounce) can cream of mushroom soup
½ cup mayonnaise
1 cup milk
1 (4-ounce) can sliced mushrooms, drained
1 tablespoon chopped pimiento (optional)
1 (8-ounce) bag Inn Maid© Medium Noodles
(any equivalent will work)
½ cup bread crumbs
2 tablespoons butter or margarine
Directions:
Directions:
1. Preheat oven to 350º.

2. In a large skillet, sauté onion and celery in butter. Stir in tuna, soup, mayo, milk, mushrooms, and pimiento.

3. Meanwhile, cook noodles according to package directions and drain in colander.

4. In a 2-quart greased casserole, combine noodles and tuna mixture. Top with bread crumbs tossed with 2 tablespoons melted butter.

5. Bake for 25-30 minutes, or until lightly browned and bubbly.
Personal Notes:
Personal Notes:
**I always use crushed potato chips on top of mine, instead of the buttered bread crumbs.

 

 

 

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