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Tuna Casserole: 1/2-2/3 bag wide egg noodles, 1 can cream mushroom soup, 1/2 can milk, 1 can peas, 1 lg can tuna (drained), potato chips (optional), 1 t garlic powder, 1 t onion powder, salt & pepper to taste. Cook noodles al dente. Mix together soup, milk, peas, tuna & seasonings. Stir in noodles. Put in 9x13 pan, top with potato chips (optional). Cook at 350 for approx. 30 minutes. Serve.

Julia's Bookbag: It's Tuna Noodle Casserole Day!

Creamed chicken and corn soup - Prepare this hearty soup in your slow cooker on those busy days when you don't have time to fuss with dinner. Sprinkle with bacon when serving.

Amish Breakfast Casserole. This is one of the best breakfast casseroles.

Casseroles make great, easy fall dinners. Try this french onion soup casserole and these others for warm, weeknight supper: cappers.grit.com/...

Mostaccioli Casserole Recipe (with 8 oz. Dreamfields penne rigate, Healthy Request tomato soup, 96% lean ground beef = 7pts+)