Tuna Rice/Noodle Casserole

In many of Anne's recipes, she uses evaporated milk instead of regular milk to increase the flavor and creaminess. She still ALWAYS has a can of evaporated milk in her pantry.

Tuna Rice/Noodle Casserole
Tuna Rice/Noodle Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz. can of albacore tuna

  • 3

    tablespoons of butter

  • 1

    cup cooked rice or 8 oz. cooked and drained egg noodles

  • 1

    can Cream of Mushroom soup

  • 6

    oz. grated yellow cheese (American or Chedder) Salt and pepper to taste.

  • Small amount of milk (usually evaporated)

Directions

In the pot with the cooked rice or noodles, add flaked tuna, mushroom soup, 4 oz. of grated cheese,enough milk to thin the soup down to a sauce (about 1/2 soup can), salt and pepper if desired and pour this into casserole dish. Top with remaining 2 oz. of grated cheese. Bake for 2o minutes at 350 degrees. Again, you can increase the amount of the casserole by doubling the ingredients.

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