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A variation of a tuna noodle casserole. Ingredients:
1 box four cheese rice or pasta
1 can English or sweet peas, drained
12 ounces canned tuna fish, drained well and flaked
3 hard boiled eggs, sliced
2 to 3 cups grated cheddar or Colby cheese
1 can condensed cream of mushroom soup (do not add water)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Prepare pasta or rice according to directions on the package. In a small bowl, mix together peas, soup, and tuna fish. Add mixture to the prepared pasta or rice, mixing everything together very well. Place casserole into a 2 quart baking dish, spreading evenly. Place sliced eggs over the top and then cover with the grated cheese.
Bake for 40 minutes at 350 degrees. Cook until heated through and cheese has melted. Serve with a bread of choice and additional vegetables or side dishes as desired.
Variation -- Change the amount of eggs to 5, chopping up 2 or 3 and blending them into the body of the casserole, slicing the remaining eggs to space out over the top; another variation is to slice all the eggs, put half of casserole into dish amd place a layer of sliced eggs and additional grated cheese and repeat layers. Prep time: About 1 hour, including cooking time Serves 6 to 8 Recipe submitted by: Kimberly
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