A quick layered casserole with tuna, cheese and egg noodles. Experiment with different cheeses and soups to develop your own family recipe! For variety, add chopped celery, peas and/or carrots.
Ingredients
- wide egg noodles: 1 pack (8 ounce pack)
- butter: 0.25 cup (cubed)
- slices American cheese: 4 piece
- tuna: 1 can (5 ounce can, drained)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- bread crumbs: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
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Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.
