Tuna Casserole

US Copy write # TXu 1-354-553

1 can                  Early or Sweet Peas, drained      

½                       Onion, diced

1 8-oz pkg.          Egg Noodles                                  

3 4-oz cans         Tuna

1 8-oz can          Cream of Mushroom Soup          

1 Tblsp.              Olive Oil

1 8-oz can          Milk (into empty Soup can)        

1 tsp.                 Salt

1 large pot         Water Colander                            

½ cup                Parmesan Cheese

½ cup                Bread Crumbs

Preheat oven to 375 Deg. Add 1-tsp. salt and 1 Tblsp. Olive oil to water and bring to a boil. Add Noodles and boil for 9 minutes on medium (5). Pour noodles in colander and drain. Put noodles in casserole.

Put Peas, Onions, Tuna, Soup and Milk in pot and bring to boil (stirring as it heats). Pour over noodles in casserole dish and mix well. Add enough milk to barely cover the ingredients.

Mix Parmesan Cheese and bread crumbs in bowl and sprinkle over ingredients until everything is covered. Put uncovered Casserole in oven (Put a large baking pan covered in foil under Casserole so if it boils over, there will be no mess in the oven) for about an hour or until topping is brown. Serves 4 – 5

Serve with

Iced Tea, Milk or Soda

Vitamins

Peas                                  Chlorophyllin, Fiber, Potassium, K

Tuna                                 Omega 3, Seratone, Iron, Selenium, B 12, B 3, B 6, D

Onion                               A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds

Egg Noodles                      A, B 6, B 12, D, Zinc, Protein

Soup                                 Protein, Niacin, Riboflavin, Potassium

Olive Oil                           E, Polyphenols

Parmesan Cheese              Calcium, Protein

Bread Crumbs                   Calcium, Iron, Protein, Fiber

Milk                                 A, B 12, Calcium, Selenium, Protein

Seafood

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TasteBud's Delight

by Frances M. McCrory-Meservy