6 oz. very thin noodles
2 cans tuna
large pkg. frozen peas
1 can cream of chicken, mushroom or celery soup
1/2 soup-can of milk
Combine all ingredients and place in a greased casserole.
Sprinkle cheese and/or bread crumbs on top.
Heat in oven at 325° F. for 45 minutes.
(The above recipe is from Nancy’s original cookbook to Peter.)
(a Campbell Soup recipe)
1 can Campbell’s condensed cream of celery soup
1/2 cup milk
2 cups cooked medium egg noodles (2 cups uncooked)
1 cup frozen peas, defrosted
2 tablespoons chopped pimento
2 cans (about 7 ounces each) tuna, drained and flaked
1 tablespoon butter or margarine
2 tablespoons fine dry bread crumbs
In 1 1/2-quart casserole, combine soup and milk. Stir in noodles, peas, pimento and tuna. Bake at 400 degrees F. for 25 minutes or until hot; stir.
Meanwhile, in a small saucepan over medium heat, melt butter and stir in bread crumbs until lightly browned. Top casserole with bread crumbs; bake 5 minutes more. Serves 4.
GILDING THE LILY: Use mushroom soup in place of celery. Use short, curly fusili-type pasta instead of the noodles.
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