Friday, October 3, 2014

Simple Stovetop Tuna Cassarole

Tuna Casserole

1 (16 ounce) package egg noodles

1/4 cup butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can tuna, drained

1 cup shredded Cheddar cheese

Garlic salt and pepper
1.    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done then   drain.

2.    Melt the butter, mushroom soup, tuna, and Cheddar cheese in the same pot as drained      pasta. Stir until cheese is melted, and the mixture is smooth. Add garlic salt and pepper to    taste.

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