1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
1 tablespoon dried minced onion
1 teaspoon seasoned salt
2 cans (6 oz each) tuna in water, drained, flaked
1 can (2.8 oz) French-fried onions
Instructions
INGREDIENTS
DIRECTIONS
1. Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
2. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.
High Altitude (3500-6500 ft): In step 3, bake 35 minutes.
Originally Submitted
5/15/2008
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