Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
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Thursday, May 7, 2015
If you are not a fan of peas...you can substitute with 1 package (10 oz.) of frozen chopped spinach, thawed and squeezed dry for the peas if desired. Furthermore, since we are NOT huge tuna eaters here, we only use 1 can of tuna when we make this recipe instead of the called-for 2 cans. In addition, I use 1/2 cup of shredded cheddar cheese mixed with a 1/2 cup of shredded colby jack cheese because that is what we personally prefer. You can also add some fine dried bread crumbs to the top of the casserole during the last 4-5 minutes of baking time.
Cheesy Tuna Noodle Casserole Recipe
1 can condensed cream of mushroom soup
2 cups milk
1 cup frozen peas
2 cups Minute White rice, uncooked
2 cans tuna fish, drained and flaked
1 cup cheddar cheese, shredded
Preheat oven to 375 degrees. Mix soup, milk and peas in a medium saucepan. Bring to boil on medium-high heat, stirring occasionally. Add Minute White rice and tuna; mix lightly. Spoon into 2-quart casserole dish; sprinkle with cheese.
Bake for 20 minutes or until heated through.