Gwynnes Tuna And Noodles Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 can: Tuna, 6 1/8 oz. ea.
2 cup: Egg noodles, cooked and
1 can: Cream of mushroom soup,
-drained,
-undiluted, 10 3/4 oz.
1/4 cup: Bread crumbs,
2/3 can: Water,
Parmesan cheese,
1 cup: Frozen peas, unthawed
Salt and pepper to taste,
1/4 tsp: Garlic powder,
Preheat oven to 375 degrees,
1/4 tsp: Tarragon,
-F.,
1/2 tsp: Worcestershire sauce,
Directions:
In a saucepan, combine soup, water, spices and peas. Bring to a boil;
simmer until peas are tender. Remove from heat. Add noodles and tuna
fish; mix well. Pour into a greased 2 quart casserole dish and
sprinkle with Parmesan cheese. Sprinkle with bread crumbs. Bake at
375 degrees F. for 1/2 hour or until top is browned. SOURCE:*Gwynne
Bodle POSTED BY: Jim Bodle 1/94, 10/95 From The Kitchen of Gwynne
and Jim Bodle <->
Submitted By JIM BODLE On 10-04-95
Source from luhu.jp
simmer until peas are tender. Remove from heat. Add noodles and tuna
fish; mix well. Pour into a greased 2 quart casserole dish and
sprinkle with Parmesan cheese. Sprinkle with bread crumbs. Bake at
375 degrees F. for 1/2 hour or until top is browned. SOURCE:*Gwynne
Bodle POSTED BY: Jim Bodle 1/94, 10/95
and Jim Bodle <->
Submitted By JIM BODLE On 10-04-95
Source from luhu.jp