Tuna-Carrot Casserole
"Simple and easy. The kids love it. I created it from the things I had on hand one evening."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 (16 ounce) package egg noodles
- 1 medium onion, chopped
- 1 medium carrot, shredded with potato pealer
- 1 (8 ounce) can cream of mushroom soup
- 1 (8 ounce) can cream of chicken soup
- 2 (6 ounce) cans tuna
- 1⁄2 cup half-and-half
- 4 tablespoons butter
- 1 cup cheddar cheese, shredded
directions
- Preheat oven to 375 degrees.
- Cook noodles until tender, drain set aside.
- While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
- Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
- Add tuna with juice to mixture.
- Combine noodles with onion/carrot/soup mixture. Stir until well coated.
- Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
- Sprinkle cheddar cheese over noodles.
- Bake for 20 minutes, or until bubbly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Liked the taste, however, did not like how unhealthy this is. Works in a pinch but probably won't make this again.
RECIPE SUBMITTED BY
I am a mom of 3 wonderful little boys, ages 4, 4, and 3. I work full time and am interested in healthy, quick, economical recipes that will help me save time, money and energy.
I love to cook pasta dishes because they are so easy. But I have been ordered by my doc to cut back on carbs. I have found some low-carb pastas so that I can still cook those dishes from time to time.
I cook a lot of chicken. The kids love it and there are so many versatile recipes.
