Ingredients
2 cups elbow macaroni (about a box)
2 (6 ounce) cans tuna (small size)
2 (10 1/2 ounce) cans cream of mushroom soup
8 -20 slices American cheese
Method
Sources
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dataset
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes
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Preheat oven to 350 degrees F. Cook noodles, drain. drain tuna. mix noodles, tuna, soups together and spread 1/2 of the mixture into a medium to large glass baking dish. Put down a layer of cheese. Spread the remaining tuna noodle mixture then top with the another layer of cheese. Cover with foil and bake for approximately 15 minutes to melt cheese and heat through. Options: 1) substitute just about any cream soup for one of the mushroom soups. Cream of celery is a favorite. 2) you can't really skimp on the cheese with a recipe this basic. Try adding more noodles to make it last longer or cutting the entire recipe in half if you are really short on cheese.