You may also like
Categories:
egg noodles onion stalks celery butter condensed cream mayonnaise milk black pepper carrots tuna breadcrumbs Parmesan cheese
Viewed: 38 - Published at: 4 years agoIngredients
- 1 lb cooked egg noodles, al dente
- 1 large onion, chopped
- 3 stalks celery, diced
- 2 tablespoons butter
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 (10 1/2 ounce) can evaporated milk (can use regular milk)
- 2 teaspoons black pepper
- 2 cups frozen peas and carrots
- 4 (6 ounce) cans tuna, one drained
- 1 cup dry breadcrumbs or 1 cup cracker crumb
- 1 cup shredded parmesan cheese
Method
- saute onion and celery in butter until soft and just starting to brown.
- mix together soup, mayo, milk and pepper.
- stir in peas & carrots and tuna.
- fold in noodles.
- if desired, freeze in 9X13 pan or 3 quart casserole or in gallon size freezer bag.
- thaw and pour into 9X13 or 3 quart casserole dish, or two smaller dishes.
- mix bread crumbs with parmesan and sprinkle over casserole.
- bake at 350 degrees for 40 minutes -or-.
- bake frozen casserole, covered for 40 minutes, then uncovered for additional 20 minutes.