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Full Online Book HomeLearning KitchenPasta And Pastasauces - Casserole Seafood - Tuna Noodle Casserole By Numbi
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Pasta And Pastasauces - Casserole Seafood -  Tuna Noodle Casserole By Numbi Post by :reenid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2149

Click below to download : Pasta And Pastasauces - Casserole Seafood - Tuna Noodle Casserole By Numbi (Format : PDF)

Pasta And Pastasauces - Casserole Seafood - Tuna Noodle Casserole By Numbi

Cooked broad egg noodles (about 1 1/2 cups dry)
1 small onion, chopped fine
1 garlic clove minced
1 can water packed chunk tuna, well drained
1 cup frozen mixed vegetables, lightly cooked and well drained
1 (10 oz) can lower fat cream of mushroom or celery soup
1/2 cup low-fat sour cream
1/2 cup 1% milk
1/2 cup low fat mozzarella cheese mixed with
1/2 cup low fat sharp cheddar cheese
parmesan cheese for sprinkling
salt and pepper to taste


Saute onion and garlic in about 1 teasp oil until soft not brown. Add soup, milk and sour cream, blend well.

In a greased casserole dish add cooked pasta. Toss with soup mixture. Fold in mixed vegetables and lastly break up tuna into pieces and fold in. Sprinkle with cheese mixture and lastly with a generous sprinkling of parmesan. At this point you can cover it with plastic wrap and refrigerate overnight.

To bake: heat oven to 350 and bake 30 - 45 minutes. Let rest before serving about 15 minutes.
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Prep. Time : 0:40 1 (10 3/4 oz) can cream of celery soup, condensed 3/4 cup milk – low-fat okay 7 oz. canned tuna - drained 2 Tbls. chopped parsley 2 Tbls. pimientos - chopped 1/4 tsp. black pepper 2 cups elbow macaroni - prepared as directed 2 Tbls. dry bread crumbs Combine all ingredients, except bread crumbs, in 1 1/2 quart casserole dish. Bake, uncovered, in 400 degree oven for 25 minutes. Sprinkle bread crumbs on top. Bake for additional 5 minutes.
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Tuna, Noodle and Cheese Casserole Serves : 4 Prep. Time :1:10 8 oz. elbow macaroni - prepared as directed 6 1/2 oz. tuna in water - drained 1/2 cup green olives - chopped 8 oz. Velveeta – low-fat okay, melted 1 cup milk – low-fat okay 1 (10 3/4 oz) can cream of mushroom soup – low-fat okay 2 eggs - beaten 1 tsp. garlic salt 1/4 tsp. mustard powder Combine all ingredients in large casserole dish. Bake in 350 degree oven for 35 minutes, covered. Uncover and bake additional 15 minutes.
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