Friday, October 28, 2011

Old-Time Tuna Bake


Old-Time Tuna Bake
Originally uploaded by Pillsbury.com
October is National Pasta Month:
Tuna bake is one of my favorite pasta dishes so I wanted to be sure to post it in honor of National Pasta Month.  

There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Old-Time Tuna Bake

INGREDIENTS
  • 4 cups uncooked wide egg noodles (8 oz)
  • 1 1/2 cups Green Giant Valley Fresh Steamers frozen sweet peas
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
  • 1 tablespoon dried minced onion
  • 1 teaspoon seasoned salt
  • 2 cans (5 oz each) tuna in water, drained, flaked
  • 1 can (2.8 oz) French-fried onions

DIRECTIONS
1 .Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
2. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.
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