Tuna Cheese Bake
|Lasagna noodles||16 Ounce|
|Chopped onion||1 Cup (16 tbs) (Fresh Or Frozen)|
|Garlic||2 Clove (10 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tuna||7 Ounce, drained, flaked|
|Canned condensed cream of celery soup||21 Ounce|
|Milk||2⁄3 Cup (10.67 tbs)|
|Dried oregano||1 Teaspoon, crushed|
|Mozzarella cheese slices||12 Ounce|
|Process american cheese slice||16 Ounce|
|Grated parmesan cheese||1 Cup (16 tbs)|
In large saucepan cook lasagne noodles in boiling salted water according to package directions; drain and set aside.
In medium saucepan cook onion and garlic in butter or margarine till onion is tender.
Stir in tuna, cream of celery soup, milk, crushed oregano, and pepper.
In each of two 12x7x1 1/2 inch baking dishes, layer one fourth of the cooked lasagne noodles, half of the tuna mixture, half the mozzarella slices, half the American cheese slices, and half the grated Parmesan cheese.
Top casseroles with remaining lasagne noodles.
Cover the casseroles tightly.
Seal, label, and freeze up to 2 months.
Bake the frozen tuna cheese casserole, covered, at 400Â° till it is heated through, about 1 1/2 hours.
Makes 2 casseroles, 6 to 8 servings each.