TUNA NOODLE CASSEROLE

casseroleTUNA NOODLE CASSEROLE

Depending on where you are from, you may call this a Tuna Hotdish. And also depending on where your from you might top it with different things. Here in Texas, shredded cheese on the top is great. However; around the country it is topped with butter and breadcrumbs, crushed potato chips, french fried onions or etc. No matter where your from or what denomination you are; if you attended any pot lucks, chances are you have seen one of these. I cooked a small on of these for stretch and I Tuesday night. I forgot to get corn at the store so I substituted spinach. OH WOW, It was awesome. My big casserole dishes were occupied so I had to put in in a small one. Which cut down on the cheese and made it way thicker, but it was tasty.

img_20161206_173458
with spinach
img_20161206_173627
With spinach

Ingredients:

1 can corn
1 can sweet peas
1 can your favorite tuna (drained)
1 bag egg noodles or wheat noodlesf6f76479a8d2e561a2fc3916a08e8b2c
1 can cream of mushroom soup
1/4 cupĀ shredded cheese
1/2 cup milk
Pepper

Directions:

Boil the egg noodles until done. Strain. Open the can of tuna, cream of mushroom soup and corn. Mix all ingredients in same pot the egg noodles were cooked in. Slowly stir in the milk and pepper. Once the ingredients have been thoroughly cooked, spoon into a 9x 13 baking dish. Sprinkle with shredded cheeseĀ and bake for about 10 minutes at 350 degrees.

 

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