Gwynne's tuna and noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Tuna (6 1/8 oz. ea.) |
| 1 | can | Cream of mushroom soup, undiluted (10 3/4 oz.) |
| ⅔ | can | Water |
| 1 | cup | Frozen peas, unthawed |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Tarragon |
| ½ | teaspoon | Worcestershire sauce |
| 2 | cups | Egg noodles, cooked and drained |
| ¼ | cup | Bread crumbs |
| Parmesan cheese | ||
| Salt and pepper to taste | ||
| Preheat oven to 375 degrees F. | ||
Directions
In a saucepan, combine soup, water, spices and peas. Bring to a boil; simmer until peas are tender. Remove from heat. Add noodles and tuna fish; mix well. Pour into a greased 2 quart casserole dish and sprinkle with Parmesan cheese. Sprinkle with bread crumbs. Bake at 375 degrees F. for ½ hour or until top is browned. SOURCE:*Gwynne Bodle POSTED BY: Jim Bodle 1/94, 10/95<o> From The Kitchen of Gwynne and Jim Bodle <->
Submitted By JIM BODLE On 10-04-95