Casseroles > Seafood > Tuna Tetrazzini >
Tuna Tetrazzini
1 TBS butter
1 small onion, chopped
1 can (10.5 oz.) cream of mushroom soup
1 can (5 oz.) evaporated milk
1 TBS lemon juice
2/3 C sharp cheddar cheese, grated
2 cans (7 oz.) tuna, drained
1/4 tsp. garlic salt
3 C cooked egg noodles
1/4 C parmesan cheese
Cook noodles according to package directions. Drain and set aside. In large skillet, melt butter with chopped onion; sauté until translucent. Add cream of mushroom soup, evaporated milk, lemon juice and cheddar cheese. Cook for a few minutes, stirring constantly. Add tuna, garlic salt and cooked noodles. Place mixture in a greased casserole dish. Sprinkle top with parmesan cheese. Bake at 350-degrees F for about thirty minutes. Serve.
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