What your best tuna casserloe recipe?

it has to be easy enough for a teenager to makeWhat your best tuna casserloe recipe?
1 12 oz bag egg noodles (I like extra wide)


1 can cream of mushroom (or broccoli, or celery - whatever you like) soup


1/2 cup milk


1 can or envelope of tuna (packed in water and drained)


1 10 oz. package of frozen peas (or broccoli)


1 bag shredded cheese (cheddar, swiss - whatever you like)


non-stick spray


3-4 quart baking dish








cook noodles as directed on package and drain





spray baking dish with non-stick





whisk together milk and soup





mix together noodles, tuna and veggies and half the cheese in baking dish





pour soup/milk mixture over them and combine





sprinkle the rest of the cheese over the top of the casserole





bake in 350 degree oven for 30 minutes until heated through and cheese is melted and browned





Deeeeeeelicious! Good Luck!What your best tuna casserloe recipe?
Tuna Casserole





8 oz. egg noodles


1 10-oz. pkg. Frozen peas


1 8-oz. can cream of mushroom soup


1 cup milk


1 12-1/2-oz. can tuna, drained


1/2 cup plain or seasoned breadcrumbs tossed with


3 Tbsp. melted butter


-or


1/2 cup crushed Ritz crackers tossed with 3 Tbps. melted butter or margarine





Heat the oven to 375 degrees with the rack in the center position. Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.





Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes. Drain the noodles and combine with the peas, soup and milk. Mash the tuna with a fork to break it up and add it to the noodles. Mix gently and spoon into prepared pan.





Sprinkle the crumbs over the top and bake for 35 minutes, until hot.


Variations: Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs. Also, if you're not an avid fan of bread crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1 tablespoon melted butter or margarine for a light sprinkling.





Recipe By : Reader's Digest Down Home Cooking
It's so simple, I've been making it since I was 8 or 9.





1lb wide egg noodles - par cooked


3 cans drained tuna


1 med onion diced small


2 stalks celery diced


2 cans Cream of mushroom soup +1 can milk


1 can mushroom pieces +liquid


1/2 - shredded cheddar cheese


potato chips or Ritz crackers for topping


salt/pepper to taste.





Cook the pasta for about 5 min, drain and set aside. In the same pot, sweat onion and celery in a little butter or oil. Add soup, milk and mushrooms, stir to combine. Add cheese. pasta and Tuna - stir gentle to not break up the tuna too much.





Put into greased baking dish, top with crushed chips or crackers, cover and bake for about 30 at 350'. Uncover, and return to oven for 5 - 10 min - just to brown up the top. Sauce will thicken upon standing
Boil egg noodles and drain (do not over cook, they will be cooked more in the casserole) Into a large bowl empty 1 can of cream of celery soup and 1 can of milk and a spoon of sour cream; stir together. Add 1 can tuna, rinsed and drained, about 1 cup frozen peas, 2 or 3 celery stalks, rinsed and chopped. Add about 1/2 a bag of mixed cauliflower, broccoli, onion and carrots. Add parsley flakes, ground pepper, and a sprinkle of Poultry Seasonings or marjoram leaves. Stir in noodles, place in a buttered 13x9 Pyrex casserole dish (or any big casserole) and bake for about 30 minutes. I'm eating this exact dish with my lunch, except I used leftover deli ham.