Okay the hubby and I worked on our first recipe to share with everyone. We picked the hubby's mom's recipe for tuna noodle casserole. We picked this recipe for one big reason the boys love it and we never have left overs. Okay here we go:
Here is what you will need:
1 Box Elbow Macaroni (16 oz)
4 Cans of Solid White Albacore Tuna in water (6 oz)
4 Cans of Cream of Mushroom Soup (10.5 oz)
2 Slice's of Velveeta Cheese
2 Cups Milk
Pepper to Taste
Potato Chips on top
Put water in a pan with about a tablespoon of olive oil bring to a boil add your elbow noodles. Cook noodles till they are soft.
Get another pan out and on the stove. Cut up the 2 onions. Put about a tablespoon of olive oil in the pan with the onions and cook till they are soft.
Oh the hubby just loves the smell of the cooking onions!
Now to the onions add:
4 cans of Cream of Mushrooms Soup
4 cans of Tuna
2 cups of milk
pepper to taste
Stir it and make it all warm and happy.
To the nice warm happy sauce cube the Velveeta Cheese into it. Stir till melted.
By now our noodles are done. Drain and put into your 9 X 13 cassarole pan (I use one I bought from Pampered Chef years ago and love).
Now on the noodles pour in the sauce and stir together.
If you like brake up the potato chips and add to the top of the casserole. We didn't have any today so ours doesn't have chips, darn!
Pre heat oven to 350 and cook for 35 minutes on middle rack.
Now serve and put a smile on everyones face.