Tuna Noodle Casserole II
This is the old tried and true, 1950’s style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real.
INGRIDIENT
DIRECTION
Step: 1
Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
Step: 2
Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
Step: 3
Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
Step: 4
Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
Step: 5
Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.
NUTRITION FACT
Per Serving: 467 calories; protein 22.6g; carbohydrates 57.6g; fat 16g; cholesterol 30mg; sodium 1143.2mg.
Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.
Having the right cooking tools is just as important as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a must-have for all of home chef.
