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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - August 8, 2008

Tuna Fish Casserole

Serves: 6


Download this recipe.

2 cups macaroni dry
1 10 1/2-ounce can cream of mushroom soup
1/2 cup milk
1 6-ounce can tuna - drained and flaked
1 tablespoon dried parsley
2 tablespoons bread crumbs - buttered


Preheat the oven to 350F. Cook the macaroni in boiling, salted water until done. Drain and rinse with hot water. In a 1-1/2 quart casserole dish, whisk the soup with the milk until smooth. Stir in the drained tuna and parsley until well blended. Toss in the cooked noodles and stir until coated. Top the casserole with the buttered crumbs. Bake at 350F. for 30 minutes. Serves 6.


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