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Linda's Best Tuna Cassarole Ever Recipe

  • 4servings
  • 65minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
MineralsFluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 - jar Ragu Lite alfrado sauce

  2. 2 - cups wide egg noodles

  3. 1 - pouch of tuna ( or canned preferable in water drained)

  4. 1/2 - cup fresh frozen peas

  5. 1/2 - cup shredded carrots

  6. 1/4 - cup chopped onion

  7. 1/4 - cup chopped red sweet pepper

  8. 1 - hard boiled egg sliced

  9. Fresh ground pepper to taste

  10. 1/4 - teaspoon dried dill weed

  11. Topping:

  12. 1/2 to 1 cup (according to taste) crushed fried onions (the canned kind) potato chips or Yun Yums if you prefer

Instructions Jump to Ingredients ↑

  1. Cook noodles, drain and set aside.

  2. In small fry pan, sauté onion, red pepper, until soft. Add carrots, and peas and sauté a couple of minutes more.

  3. Add to noodles. Add all other ingredients except topping, and mix.

  4. Put in buttered casserole dish, with topping evenly sprinkled on top.

  5. Bake in preheated oven at 350 degrees, for 35 minutes, or until bubblely hot. Yield: serves 4 Notes: Can easily be made ahead, refrigerated, and baked later in the day. If cold when baked, bake at 350 degrees for 1 hour.

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