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+--- Thread: Tuna Noodle Casserole II (/showthread.php?tid=162016)
Tuna Noodle Casserole II - tubeN2 - 09-28-2004
INGREDIENTS: [ul] [li]1 (16 ounce) package uncooked pasta shells [li]2 (6 ounce) cans tuna, drained [li]1 (10.75 ounce) can condensed cream of mushroom soup [li]1 (10.75 ounce) can condensed cream of celery soup [li]1 1/4 cups milk [li]1 teaspoon salt [li]1/4 teaspoon ground black pepper [li]1 teaspoon crushed garlic [li]4 slices processed American cheese [li]1 1/2 cups crushed potato chips [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.[/#333333] [li][#333333]Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.[/#333333] [li][#333333]Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.[/#333333] [li][#333333]Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.[/#333333] [li][#333333]Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.[/#333333] [/li][/ol]
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