Tuna Noodle Casserole
Makes 6–8 servings
8 ounces egg noodles
1 10¾-ounce can cream of mushroom soup
1 cup milk
2 6-ounce cans tuna fish in water, drained
¼ cup fried onions, for topping
Preheat the oven to 375°F. Spray a 2-quart casserole dish with cooking spray.
Prepare the egg noodles according to package directions. Drain.
In large bowl, combine the cooked noodles, mushroom soup, milk, and drained tuna. Mix well.
Pour the tuna noodle mixture into the prepared casserole dish. Sprinkle the top of the casserole with fried onions.
Bake for 25–30 minutes. (If the onions start to get too brown, cover the casserole dish with aluminum foil until it is done cooking.) Let the casserole dish cool slightly before serving.
According to the National Pasta Association, the average person in North America eats about 15½ pounds of pasta each year — but that's nothing compared to our European friends in the boot-shaped peninsula. The average Italian eats more than 51 pounds of pasta every year.