Cooking Tips--Tuna Noodle Casserole
I realize that the recipes would probably go best in the Food and Wine category (see link below) here at BellaOnline, but I've been asked for some easy recipes that wives can cook for their husbands, wives who don't know how to cook. So I decided to give away a few of my easiest favorites. If you'd like more, click on the "Meals" link below.
Want some more of my secrets? When I make this, I typically double the recipe and use either a foil pan or an extra 9x11 pan to freeze the second batch. You never know when life is going to throw you a curve ball or when someone will be sick and you'll need to deliver a quick meal. I do not freeze it with the topping, I throw that on right before baking.
Tuna Noodle Casserole
1 bag egg noodles
1 can of tuna
1 can of (choose one) either cream of mushroom, cream of chicken or cream of celery soup
1 1/3 cup milk
2 stick margarine
2 row of saltine crackers
1. Pre-heat oven to 350 degrees.
2. Cook egg noodles as directed on package. Drain.
3. In a large bowl (large enough to fit all of the noodles as well as other ingredients) mix the can of soup, the milk and some salt and pepper. Mix well.
4. Add the noodles to the mixture and mix well.
5. Put noodle mixture in a 9x11 pan.
4. Melt the stick of butter in a medium sized microwavable bowl (I do it in the microwave--30 seconds at a time until it is fully melted)
5. Crush the crackers in their sleeve. Be careful the sleeve doesn't pop!
6. Mix the crackers with the melted butter.
7. Place cracker and butter mixture on top of noodle mixture and spread evenly. Make sure all the noodles are covered, if they're not they'll get hard when they're baking (and I don't like that)
8. Bake at 350 for 45 minutes to an hour.
This is also a recipe that can be prepared the night before. You can do everything except the crackers and butter, cover it and place it in the fridge and whip up the cracker mixture right before baking.
If you enjoy these recipes or this series to help wives, please email me!
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