Betty Crocker 1950s Tuna Noodle Casserole
- Ready In:
- 66hrs 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 8 ounces tinkyada noodles
- 1 (6 ounce) can tuna, drained
- 1⁄4 cup diced green pepper
- 1⁄4 cup chopped pimiento
- 1 small onion, chopped
- 1⁄2 teaspoon salt
- 1 (11 ounce) can Campbell's Cream of Mushroom Soup
- 1 (4 ounce) can b&b broiled mushrooms, with juice
- 1 cup grated cheese
directions
- Heat oven to 425°F.
- Combine all ingredients, using only 1/2 the cheese.
- Pour into buttered 1-1/2 quart baking dish.
- Sprinkle with remaining cheese.
- Bake 20 minutes.
- NOTE: Can also top with crushed corn flakes for crunch.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life