Recipes, Cooking Tips, Free Recipes and more... Recipes Site Map Community Tools Contacts
Recipes, Cooking Tips, Free Recipes and more...
You are not currently logged in.
Login or signup for a   Free Membership Here!
  Email
  Home
Home | Search for Recipes
Your Cookbook | Diet Diary
Login  | Inbox
Home  My Recipe Box  Search Recipes  Submit a New Recipe  Calorie Tracker  Recipe of the Day Member Login  Signup for FREE Membership

HyperLink
Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day
Average Member Rating:
( 1 ratings)
Your Rating

Login or Signup  for a FREE Membership.
Membership Benefits:  Create your own online cookbook, rate & review recipes, participate in online forum & more...

   Rate this recipe or to write a review.
Login to add this recipe to your cookbook.

Reilly's Tuna Noodle Casserole Recipe

Loading related recipes...
Loading related categories...
search control div.
3 cups uncooked elbow macaroni or 4 cups uncooked larger noodle (we use bowtie...farfalle)

Cook the macaroni until done, drain, and set aside.

one tablespoon butter
1/4 cup chopped onion
1/4 cup shredded carrot
1/4 cup chopped celery
1/4 cup chopped red pepper

Saute the onion, carrot, pepper and celery in the butter until onion is translucent and soft.

In a large bowl, mix the cooked veggies with one can of reduced-fat cheddar cheese soup (11 oz. can). Add one cup of light sour cream and 1/2 cup milk, you can use nonfat milk. Than add 1/2 cup shredded sharp cheddar cheese.

Stir in the cooked macaroni and GENTLY add two small cans or one large can tuna packed in water, drained.

Pour into a 1 1/2 quart casserole, sprinkle with another 1/2 cup shredded sharp cheddar and 1/4 cup shredded parmesan or romano cheese. Cover tightly.

Bake at 350°F for 30 minutes.

Here's the fun part...top with 1/2 cup of extra cheddar Goldfish crackers...not the bland ones but the extra cheesy ones..they taste like Cheese Nips. It is a cute tie-in, yes? Get it? TUNA casserole, fishie crackers...LOL! (Obviously I made that part up!)




Ratings / Reviews

 I suggest using some more mayo to make it more creamier http://www.yummyshrimprecipes.com
Full Review Reviewed By:   ShrimpRecipes

Submitted By: Sooz
Copyright © 2004 CookingCache.com. All Rights Reserved.