Mama's Tuna, Noodle and Mushroom Soup Casserole
Description
No meat Mondays or Fridays call for meatless main dishes. This one is economical, easy and quick, but most of all delicious.
Ingredients
2 c. egg noodles
7 oz. can tuna fish, drained and flaked
16 oz. can condensed cream of mushroom soup
1/4 c. water
buttered cornflakes or cracker crumbs
buttered toast, for serving, if desired
Directions
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Preheat the oven to 450 degrees F. Grease/butter a casserole dish.
Cook the noodles in boiling salted water (1/2 t. for each quart of water) according to package directions. Drain. Rinse in 3 c. cold water; drain again. Add a bit of butter so that they won't stick together. Set aside.
Arrange a layer of the cooked noodles, then a layer of flaked tuna, another layer of noodles, a layer of tuna, and end with a layer of noodles on top.
Combine the mushroom soup with the water; pour over the noodles and tuna.
Cover the top with buttered cornflakes or cracker crumbs.
Bake in the preheated oven until the top is brown and the mixture is hot all the way through, about 20-30 minutes.
Serve over buttered toast, if desired.
4 large servings.