Wednesday, March 7, 2007

Meatless Recipe for Friday - Creamy Tuna Casserole

Cooking Utensils

The following recipe is from my friend Layla. My mom would make something similar to this for us growing up.

Creamy Tuna Casserole

6 cups (about 8 oz.) dry medium egg noodles, prepared according to package
6 tablespoons butter or margarine
4 stalks celery, chopped
1/2 cup chopped onion
2 cans (9 oz. each) tuna, drained and flaked
2 cans (10 oz. each) condensed cream of mushroom soup
1 can (12 fl. oz.) CARNATION Evaporated Milk
2/3 cup crushed potato chips

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

No comments: