Friday, March 12, 2010

Tuna Fish Casserole

I don't do too much cooking with fish...but once in a while I like a little tuna that's what I made tonight. This came out of a ward cookbook, no surprise there, huh?
John's Rating: 8

1 can tuna, drained
1 can cream of celery soup
3/4 cup peas, cooked
1/2 cup diced onion
1 can cream of chicken soup
12 oz pasta (I used Krinkly Egg Noodles)
1/2 can milk
grated cheese for topping (I used cheddar)

Warm tuna fish, soups, onion, milk and peas until bubbly. Combine with noodles. Cook for 18 minutes at 350. Put grated cheese on top and melt it.

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