Frugal Friday: I've become very
Tuna Noodle Casserole:
-2 cups dry elbow macaroni
-2 6-oz. cans tuna, packed in water
-2 10-3/4 oz. cans of cream of mushroom soup
-2 cups shredded cheddar cheese
-salt and pepper to taste
-1 cup frozen peas, optional (I HIGHLY recommend them-yum)
-3/4 cup cornflake crumbs, optional (didn't have any so I used crumbled crackers)
1. Cook macaroni according to package directions. drain. Place cooked pasta in large mixing bowl.
2. Stir in tuna, soup, cheese, salt and pepper, and peas if you wish. Stir together gently until well mixed.
Top with cornflake crumbs if you want.
3. Place in lightly greased 2-quart casserole dish.
4. Bake uncovered at 350 degrees for 30-45 minutes, or until heated through and bubbly.
And there you have it. I used generic round crackers (like Ritz) and crumbled it on after I took it out of the oven. Throw in your favorite salad and you have a yummy meal! VERY easy and the family LOVED it!