Easy tuna-noodle casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Elbow macaroni |
| Water & oil for macaroni | ||
| 1 | cup | Thinly chopped celery |
| ¼ | cup | Thinly chopped onion |
| 2 | tablespoons | Butter |
| 1 | can | Cheddar cheese soup; (11 ounce) |
| ¾ | cup | Milk |
| 1 | can | Tuna; (9 1/4 ounce) |
| Drained & broken into chunks | ||
| 1 | Red bell pepper; halved, sliced & | |
| Diced | ||
| 2 | tablespoons | Shredded parmesan cheese |
| Parsley sprigs | ||
Directions
Preheat oven to 425 degrees.
Cook macaroni according to package. Directions. While macaroni is cooking, in a saucepan, cook celery & onion in butter until tender. Stir in soup, milk, tuna, & red bell pepper. Simmer. Transfer tuna, soup & celery mix to 2-quart casserole. Drain cooked macaroni. Rinse & add to casserole. Stir all ingredients until well mixed. Top with parmesan cheese. Cook, uncovered, until mixture is heated. Serve warm & parsley garnish.
Approximately 20 minutes.
Per serving (excluding unknown items): 764 Calories; 33g Fat (39% calories from fat); 24g Protein; 92g Carbohydrate; 93mg Cholesterol; 500mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2085 Converted by MM_Buster v2.0l.