Sunday, February 1, 2009

Tuna Casserole

This is a tried and true recipe from my childhood, thanks mom!

Tuna Casserole

Medium egg noodles
2 cans tuna (in water)
1 small can peas
1 can cream of celery soup (98% fat free)
1 can cream of mushroom soup (98% fat free)
Shredded cheddar cheese

Preheat oven to 350.
Cook and drain noodles. Add all ingredients except cheese and mix together. Put mixture in a 13x9 dish and cover with shredded cheese. Heat in oven until cheese melts and heated through.

This was served with a salad and pineapple/mandarin oranges

Our Review: This is an easy and oh so yummy dinner. I make a section without peas for Brooke but she loves the rest.

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