Tuna and Noodle Casserole Recipe
Summary
Preparation Time20 MinCooking Time4 Hr 0 Min
Ready In4 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Noodles | 1 8 Ounce, cooked, drained | |
| 2 cans condensed cream of celery or cream of mushroom soup | ||
| 1/2 cup dry Sherry wine, or milk | ||
| Milk | 1/4 Cup (16 tbs) | |
| Frozen mixed vegetables package | 1 , thawed | |
| Parsley | 1 Tablespoon, minced | |
| 2 7-oz. cans tuna, drained | ||
| Toasted almonds | 1/2 Cup (16 tbs), sliced | |
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
MAKING
1) In a large bowl, combine the soup, wine or milk, additional 1/4 cup milk, vegetables, parsley and tuna, mix well.
2) Then fold in the cooked noodles.
3) In a slow cooker, apply butter over the inner surface and place the tuna mixture.
4) Sprinkle over the toasted almonds on top.
5) Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
SERVING
6) Serve immediately on individual serving plates.
1) In a large bowl, combine the soup, wine or milk, additional 1/4 cup milk, vegetables, parsley and tuna, mix well.
2) Then fold in the cooked noodles.
3) In a slow cooker, apply butter over the inner surface and place the tuna mixture.
4) Sprinkle over the toasted almonds on top.
5) Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
SERVING
6) Serve immediately on individual serving plates.
Chef
