| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | American | Seafood | 4 | Servings |
INGREDIENTS
| 1 | pk | (8-oz) noodles; cooked |
| 1 | cn | (9.25-oz) tuna |
| 1 | cn | (10-oz) cream of chicken soup |
| 1 | Soup can milk | |
| 1 | c | Grated American cheese |
INSTRUCTIONS
Place noodles in casserole. Mix tuna, milk, soup and cheese; pour over noodles. Bake at 350 for 30-40 minutes. Variations: 1. Add 1 cup diced celery, 1 cup diced onion, parsley, pimineto and 1 4-oz can mushrooms, drained. Top with cracker crumbs instead of cheese. (MRS W.E. Beard, Jr., Clarendon, AR) 2. Add 1 14-1/2 oz can cut asparagus. (MRS Watt McKinney (Daisy), Marvell, AR 3. Add 1 cup chopped celery, 1/3 cup chopped onion, 1/4 cup chopped bell pepper, 2 tablespoons chopped pimiento and 1/2 cup salad dressing. (MRS Maggie McCarty, Marvell, AR) MRS WAYNE HINDSLEY (SYLVIA) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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