You are here

Tuna And Noodle Casserole

chef.david.galeano's picture
Ingredients
  Noodles 8 Ounce, cooked to tender, drained (1 Package)
  Condensed cream of celery soup/Cream of mushroom soup 2 Can (20 oz)
  Dry sherry wine/Milk 1⁄2 Cup (8 tbs)
  Frozen mixed vegetables package 15 Ounce, thawed (1 Package)
  Minced parsley 1 Tablespoon
  Parsley 1 Tablespoon, minced
  Canned tuna 14 Ounce, drained (2 Cans, 7 Ounce Each)
  Butter/Margarine 1 Tablespoon, melted
Directions

MAKING
1) In a large bowl, combine the soup, wine or milk, additional 1/4 cup milk, vegetables, parsley and tuna, mix well.
2) Then fold in the cooked noodles.
3) In a slow cooker, apply butter over the inner surface and place the tuna mixture.
4) Sprinkle over the toasted almonds on top.
5) Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

SERVING
6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Tuna
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.191175
Average: 4.2 (17 votes)