Ingredients
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12
-
1
-
1
-
3/4
-
1
-
1/2
-
1/2
-
-
1/2
-
1/2
-
-
-
-
-
Directions
Mead’s Tuna Noodle Casserole, Just a better casserole Not boring and a good way to get the kids to adapt to a fish dish , Try adding a teaspoon of Fajita Seasoning , I did not put Anjou Pear in the recipe How that got there I have no idea Leave out the Pear
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Steps
|
1
Done
|
Cook Noodles to Al Dente and Cool in Cold Water Before Mixing With Wet Ingredients. |
|
2
Done
|
Mix Canned Soups, Milks, Onions and Celery, Drained Tuna, Half the Cheddar and Half the Mexican Cheeses. Seasonings of Choice. |
|
3
Done
|
Combine Noodles With Wet Mixture. |
|
4
Done
|
Pour Into Buttered 9" X 13" Casserole Dish. |
|
5
Done
|
Sprinkle Left Over Cheeses on Top. |
|
6
Done
|
Cook at 350 Degrees For About 45 Minutes to an Hour Uncovered Depending on How Cool You Made It. When Cheese Is Bubbly but not Over Brown, It's Done. |
|
7
Done
|
Raw, It Keeps Great in Fridge Covered With Parchment or Greased Silicon Top, as a Make Ahead Meal For the Next Day or Two. Busy People Can Break It Out and Cook Without Too Much Fuss. |
