Tuna-Carrot Casserole
- Reviews 1
Ready In: 35 mins
Serves: 6-8
Ingredients
- 1 (16 ounce) package egg noodles
- 1 medium onion, chopped
- 1 medium carrot, shredded with potato pealer
- 1 (8 ounce) can cream of mushroom soup
- 1 (8 ounce) can cream of chicken soup
- 2 (6 ounce) cans tuna
- 1⁄2 cup half-and-half
- 4 tablespoons butter
- 1 cup cheddar cheese, shredded
Directions
- Preheat oven to 375 degrees.
- Cook noodles until tender, drain set aside.
- While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
- Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
- Add tuna with juice to mixture.
- Combine noodles with onion/carrot/soup mixture. Stir until well coated.
- Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
- Sprinkle cheddar cheese over noodles.
- Bake for 20 minutes, or until bubbly.
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