March 2006
One Pan Tuna and Noodles
Ingredients:
˝ cup chopped onions
2 T. butter
1 cup (small can) drained Tuna
1 Can Cream of Celery Soup
1 Can Milk
6 oz (about 3 cups) of medium noodles, uncooked
1.2 cup chopper green bell pepper
1 cup (3 oz) chopped mushrooms - undrained
Directions:
In Dutch Oven, sauté onions and green pepper in butter until crisp and tender. Add tuna in a layer, spread noodles on top. Combine undiluted soup, 1 can of milk (fill soup can with milk) and mushrooms, mix. Pour over noodles. Make sure all noodles are moist. Bring to a boil, reduce heat, cover and simmer gently until noodles are just tender (about 10 min stirring occasionally. Add quartered hard boiled eggs on top just before serving.
Serves 5
Chef - Joan Patylek
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