Tuna Noodle Casserole IV Recipe

Ingredients
<br>- 2 cups elbow macaroni
<br>- 1 (9 ounce) can tuna, drained
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 (10.75 ounce) can milk
<br>- 1 cup shredded sharp Cheddar cheese
<br>- 1 cup crushed croutons
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
<br>step 3: In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
<br>step 4: Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.
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Ingredients
- 2 cups elbow macaroni
- 1 (9 ounce) can tuna, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can milk
- 1 cup shredded sharp Cheddar cheese
- 1 cup crushed croutons

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
step 3: In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
step 4: Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.

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