Tuna noodle casserole
Tuna noodle casserole By Ashley Zartner, 15, Bell HS
Tuna noodle casserole
By Ashley Zartner, 15, Bell HS
It’s funny. I used to hate tuna casserole. My mom made it for my dad all the time and it disgusted me. I decided to make it for the first time because it reminded me of my mom and dad. I thought it was going to be difficult to make, but it turned out to be fairly easy. Everything started off OK, but while I was pouring the cheddar cheese soup into the saucepan, I accidentally dropped the can inside the mixture and I got cheese all over my hands. Other than that it was a great experience and it turned out really good.
Ingredients:
4 quarts of water
1 12-oz. can of solid white tuna
1 16-oz. bag of extra wide egg noodles
1 10-oz. can of Campbell’s Cheddar Cheese soup
1 10-oz. can of Campbell’s Cream of Chicken soup
1 cup of milk
Directions:
1. Preheat oven to 350°
2. Heat water until it comes to a full boil.
3. Add noodles and boil for approximately 10 minutes.
4. Mix tuna, cream of chicken soup, cheddar cheese soup and milk in large saucepan. Heat until warm.
5. Remove noodles and strain. Combine tuna/soup mixture and noodles into oven-proof dish and mix. Cover dish with foil and bake for 40 minutes.
6. Remove foil 5 minutes before stop time to brown the top.
"Great tuna noodle casserole."
—Nadine Levyfield, 13, Eagle Rock HS
"Good and creamy, need a bit more salt. Excellent."
—Stephanie Cruz, 17, Bravo Medical Magnet HS
