Maggie's Tuna, Noodle and Mushroom Soup Casserole
Description
An excellent dish to serve on Fridays or use it as an emergency dish when your pantry is bare!
Ingredients
2 cups egg noodles, uncooked
small can tuna, around 7 oz., drained and flaked
16 oz. cream of mushroom soup
1/4 cup water
buttered cornflakes or cracker crumbs
Buttered toast
Directions
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Cook noodles until tender, drain and pour cold water on them. Drain again. Pour 1/2 of them into a greased casserole dish. Add 1/2 of the tuna . Mix soup and water together. Pour half of it over the top of the tuna. Repeat. Cover the top with buttered cornflakes or cracker crumbs. Bake at 450 degrees till the top is brown. Serve on top of buttered toast.