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Tuna Noodle Casserole

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Tuna Noodle Casserole

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Casserole
 

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Creamy, cheese and oh so good.

Ingredients

  • 3-1/2 c. (6 oz.) medium egg noodles, uncooked
  • 2 (7 oz.) cans tuna, drained and flaked
  • 1 (10-3/4 oz.) can condensed
  • cream of Mushroom soup
  • 1 c. shredded sharp cheddar cheese
  • 3/4 c. milk
  • 1/4 t. garlic powder

Method


<p>Cook noodles according to pkg. directions: drain. Combine tuna, soup, cheese, milk and garlic powder; mix well. Then add the noodles and mix together. Turn into a buttered 2 qt. casserole. Sprinkle top with about 1/4 c. shredded cheese, then sprinkle with a couple tablespoons dry bread crumbs and sprinkle again with about 1/4 c. shredded cheese. Bake at 375 for 20 minutes, or until hot and bubbly.</p>

Recipe is courtesy of: Chef Debra K

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Debra Underwood

DebraK

Debra Underwood

Influences: Tony, my children and my parents.

Location: Citrus Springs, FL

Favorite Piece of Cooking Equipment: My stove

Favorite Recipes: Chicken Noodle Casserole, White Bean Chili, Macaroni and Cheese Casserole, Sweet Potato Casserole, Baked Vegetable Casserole, Trudie's Broccoli Casserole, Kitty's Sauted Shimp over Fettuccine Alfredo

What else?