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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is one of my family's favorite comfort foods . I took it to a sick friend once who also hates tuna casseroles . He thought it was chicken. :) Try it, I think you'll want it as a keeper! Ingredients:
1 (8 ounce) package fine egg noodles, cooked and drained |
1 (8 ounce) package cream cheese, softened |
1 cup sour cream |
1 (6 ounce) can albacore tuna, rinsed and drained |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 teaspoon onion salt |
2 tablespoons parsley flakes |
milk |
breadcrumbs, for top |
Directions:
1. Mix together cream cheese, sour cream, mushroom soup, onion salt and parsley flakes.
2. Carefully stir in tuna and noodles.
3. You may need to thin with a little milk. During the baking the noodles tend to soak up the moisture and can be dry.
4. Spoon into a casserole dish, top with bread crumbs.
5. Bake uncovered 350F for 30-35 minutes until heated through.
6. I serve it with a crisp green salad and hot dinner rolls.
7. ENJOY!
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