Tuna-Noodle Casserole 4 ounces medium noodles (3 cups) or one 8-ounce package frozen noodles 1 cup chopped celery 1/4 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1 11-ounce can condensed cheddar cheese soup or one 10 3/4-ounce can condensed cream of mushroom

Tuna Noodle Casserole Ingredients: 2 cans cream of celery soup 1/3 cup dry sherry 2/3 cup Milk 2 tablespoons parsley flakes 10 ounces frozen peas 2 cans tuna -- drained 10 ounces egg noodles -- cooked 2 tablespoons butter or margarine dash curry powder (optional) Method: In a large bowl, thoroughly

This is my Dad's recipe. I'm not sure where he got it, but it is by far the best tuna casserole I have ever tasted. I substitute thawed frozen peas for the green peppers because my husband prefers the peas. I also usually double the recipe because otherwise it's gone too fast. This is

3.Whisk sour cream, mayonnaise, mustard, thyme, salt and pepper together in a separate bowl; fold into noodle mixture. Transfer to a 4-quart casserole dish; top with cheese. Bake until top is golden and bubbly, about 30 minutes. Yields about 1 cup per serving.

3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna,

Instructions ----------------------------------Topping----------------------------------- 1/2 c fresh bread crumbs 1/4 c Parmesan cheese; grated Preheat oven at 350. In a 12" skillet heat oil over medium heat. Then, cook onion and bell pepper until tender. Add soup, cheddar cheese, yogurt,