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Tuna Noodle Casserole


  • 8 oz. pkg. wide egg noodles
  • 1 can white albacore tuna, packed in water
  • 1 can reduced sodium cream of chicken soup
  • 12 oz. can evaporated milk
  • 1 medium onion, chopped
  • 1 cup shredded cheddar cheese (divided)
  • 1-2 Tbsp. margarine
  • salt and pepper


In large skillet, saute' chopped onion in margarine until slightly browned and tender. Add tuna, soup, and milk to the skillet. Stir and simmer until it thickens. Add 1 1/3 cups of cheese. Stir until melted. Spray casserole pan with cooking spray. Pour in soup mixture first. Then mix in most of the noodles. You may not use all the noodles so the casserole is not too dry. Add remaining cheese on top. Cover and bake at 350 degrees F for 20-25 minutes or until bubbly edges. Uncover and brown the cheese. Remove and let set for 5 minutes and serve.


By Robin from Washington, IA

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