Saturday, September 1, 2007

Doozie's Tuna Casserole

Must use Homemade Style country egg noodle's. It comes in a clear bag with red and white label in your local grocery.

I got the recipe off the back of the bag.

1 can cream soup of choice (garlic mushroom, mushroom, chicken, celery...etc)
1/2 c. sour cream
3/4 c. milk
1/2 c. mayo
7oz can of drained tuna in water
1 c. grated cheese
2 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. lemon juice
3 cups cooked country pasta noodles

mix it all up, put it in a casserole dish and bake it 45 minutes at 350 degree's. top with extra grated cheese if desired, in the last 15 minutes of baking.

(Thank you Doozie for this yummy recipe!)

2 comments:

Heather said...

I avoided tuna casserole for eleven years after leaving home. While pregnant I finally caved in to the craving. My mother used to make it 3 - 5 times a week and she certainly didn't bother to make it all fancy schmancy. It was 1 can cream o' shrooms, 1 can tuna, egg noodles, splash of milk.

If she was feeling particularly creative we lucked out with some peas, also canned.

Go figure, my kids love the stuff. I do doctor it up with cheese, breadcrumbs, and those silly things known as seasoning. ;)
Heather
Home Ec 101

Heffalump said...

I am waiting to see some Holiday type recipes here? Need any ideas?