Easy tuna-noodle casserole

1 servings

Ingredients

Quantity Ingredient
1 cup Elbow macaroni
Water & oil for macaroni
1 cup Thinly chopped celery
¼ cup Thinly chopped onion
2 tablespoons Butter
1 can Cheddar cheese soup; (11 ounce)
¾ cup Milk
1 can Tuna; (9 1/4 ounce)
Drained & broken into chunks
1 Red bell pepper; halved, sliced &
Diced
2 tablespoons Shredded parmesan cheese
Parsley sprigs

Directions

Preheat oven to 425 degrees.

Cook macaroni according to package. Directions. While macaroni is cooking, in a saucepan, cook celery & onion in butter until tender. Stir in soup, milk, tuna, & red bell pepper. Simmer. Transfer tuna, soup & celery mix to 2-quart casserole. Drain cooked macaroni. Rinse & add to casserole. Stir all ingredients until well mixed. Top with parmesan cheese. Cook, uncovered, until mixture is heated. Serve warm & parsley garnish.

Approximately 20 minutes.

Per serving (excluding unknown items): 764 Calories; 33g Fat (39% calories from fat); 24g Protein; 92g Carbohydrate; 93mg Cholesterol; 500mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2085 Converted by MM_Buster v2.0l.

Related recipes