Submitted by: Colleen and Jeff Prentiss
1 large pkg Wide Egg Noodles 1 large onion, chopped 2 stalks celery, chopped 1 can cream of mushroom soup 1 can cream of celery soup 1 can milk 2 tablespoons butter 2 large cans chunk tuna, in water — drained 1 cup bread crumbs Salt and pepper to taste Cook noodles according to package directions, drain and add 2 tablespoons butter to hot noodles to coat, place in large casserole baking dish. Mix the cream soups and 1 can milk together, combine until all incorporated and smooth. To the noodles, add your chopped onion, celery, tuna and seasonings. Pour creamed mixture over noodle mixture in casserole dish. Place a few pats of butter on top of noodles, sprinkle bread crumbs over top. Bake in preheated oven at 350 degrees for 40 to 45 minutes, or until bubbly! **Note: other variants to this include adding in 1 cup shredded cheddar cheese; or substituting 1 cup sour cream for the 1 can of milk. Depends on how creamy and decadent you want to make this casserole. Enjoy!
May 5th, 2011 / Tags:Prentiss , Recipes / Categories: Casseroles and/or Hotdish, Recipe /
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