Thursday, August 8, 2013

Tuna Noodle Crispy // A Recipe

My mother-in-law gave me this recipe years ago, and our family always loves it! (You can double the recipe for a 9x13 pan too.)


- 3 cups (6 oz.) medium egg noodles, uncooked
- 1 (6 oz.) can tuna, drained and flaked
- 1 can cream of mushroom soup
- 1 small can of peas
- 1/2 cup milk
- 8 oz. Velveeta cheese, cubed
- 1/2 cup celery, chopped
- 1/4 cup melted butter
- 1 sleeve crushed Ritz crackers
- Dash of pepper


Cook noodles until tender. Over medium-high heat, combine mushroom soup and milk. Bring to a slight boil and add cheese. When cheese is melted, add tuna, peas, celery, and pepper; stir well. Combine with cooked noodles in a 2-quart baking dish. Mix melted butter with crushed crackers and spread over top of casserole. Bake at 325 degrees for 20 minutes.

Yield: 4 to 6 servings

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