Tuna Noodle

2 cans or 2 pouches Tuna, either in oil or water
1 16-ounce bag of your favorite noodle (we like No Yolks)
1 can Cream of Celery* soup
1 can Cream of Chicken* soup
1 can Cream of Onion* soup
1 can Cream of Mushroom* soup
1 can Cheddar Cheese* soup
Salt & Pepper, if desired

Boil noodles according to package directions, but don’t cook all the way, leave a little life in them. Drain. Preheat oven to 350*.
If necessary, drain tuna but reserve juice. This can be used if mixture ends up too thick or put it into the noodle water for more flavor!
In a casserole dish, mix tuna, Celery, Chicken, Onion and Mushroom soups til well blended.
Add drained noodles and mix into soups.
Top with Cheddar Cheese soup by spreading it over the entire surface of the casserole.
Bake at 350* for 20-30 minutes or until bubbly.
If you like your cheese browner, you can use your oven’s broil feature, but watch it close!

Thanks to Sue E. Koonce for this one!!

*If you prefer, you may make your own “Cream Of” soups!

Banana Bread

1 3/4 cup all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup stick butter or shortening
2 eggs
2 tablespoons milk

1 tsp vanilla
1 cup (2-3) ripe bananas (the riper the better)
1/4 cup walnuts or raisins

Preheat oven to 350*.
In one bowl, mix first 3 ingredients.
In another bowl beat sugar with butter or shortening. Mix in eggs, milk and bananas.
Add banana mixture to flour mixture, stir. Add walnuts or raisins, stir.
Pour into prepared loaf pan and bake for 60 to 65 minutes.

Or in Perfect Brownie Pan for 35-40 minutes. Let cool on rack about 15 minutes prior to slicing.

Thanks to Sue E. Koonce

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