All-In-One Tuna Casserole
1 (8 oz.) package fine egg noodles 1 (1.4 oz.) envelope dry onion soup mix 1 1/2 c. 2 percent milk 10 oz. frozen peas and carrots 1 (6.5 oz.) can Chicken of the Sea chunk light tuna, drained 1 c. grated low-fat Cheddar cheese Preheat oven to 350 degrees. Spray a 2-quart casserole dish with vegetable cooking spray. Prepare noodles according to package directions; rinse with cold water and drain well. In a large bowl, blend dry onion soup mix with milk; stir in frozen peas and carrots, cooked noodles and tuna. Spread evenly into prepared casserole dish and top with cheese. Bake for 30 minutes, or until hot and bubbly. Serve warm. Makes 4 servings. >From the kitchen of www.my-meals.com Cheddar Vegetable Casserole 1/4 c. soft bread crumbs 2 T. Cheddar cheese, grated 1 (10 3/4 oz.) can condensed cream of mushroom soup 1/2 c. 2 percent milk 1/2 lb. Cheddar cheese, diced 1 tsp. Worcestershire sauce 1 (16 oz.) pkg. frozen mixed vegetables Preheat oven to 350 degrees. Lightly spray a 1 1/2 quart baking dish with vegetable cooking spray. In a small bowl combine soft bread crumbs and grated Cheddar cheese. Set aside for use as topping. In a medium bowl combine cream of mushroom soup (undiluted), milk, diced Cheddar cheese, and Worcestershire sauce. Blend well. Place mixed vegetables into prepared baking dish. Pour soup mixture over vegetables. Sprinkle with reserved topping, cover and bake for 20 minutes. Remove lid and broil for 2 minutes to brown the top. Makes 6 servings. >From the kitchen of www.my-meals.com Crock-Pot Pizza Casserole 8 oz. macaroni pasta 1 lb. lean ground beef 1 onion, peeled and chopped 2 (15 oz.) cans pizza sauce 8 oz. pepperoni, sliced 4 oz. mushrooms, sliced Prepare macaroni according to package directions; drain. Brown ground beef and onion in a large skillet, stirring until the beef is crumbly and browned; drain. Stir in pizza sauce, drained macaroni, pepperoni and mushrooms. Place in a Crock-Pot or slow cooker; cook on low 3 hours. Serve hot. Makes 6 servings. >From the kitchen of www.my-meals.com Potluck Casserole 1 (15 1/4 oz.) can canned whole kernel corn, drained 1 (10 oz.) pkg. frozen cauliflower, thawed 1 (10 oz.) pkg. frozen broccoli, thawed 1 (4 oz.) can canned mushrooms, drained 1 (15 1/4 oz.) can cream-style corn 2 c. grated Swiss cheese 1 (10 3/4 oz.) can condensed cream of celery soup 1 1/2 c. soft bread crumbs 2 T. Land O' Lakes butter, melted Preheat oven to 375 degrees. Lightly spray a 13-by-9-by-2-inch baking dish with vegetable cooking spray; set aside. In a bowl, combine corn, cauliflower, broccoli, and mushrooms. Add cream style corn, grated Swiss cheese and cream of celery soup. Combine bread crumbs with butter in a small bowl; mix gently with a fork to distribute butter evenly. Pour vegetable mixture into prepared baking dish; top with bread crumb mixture. Bake for 30-35 minutes; mixture will bubble. Remove to cool on a wire rack. Makes 8 servings. >From the kitchen of www.my-meals.com --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
