09-28-2004, 08:02 PM
INGREDIENTS: [ul] [li]1 (8 ounce) package wide egg noodles [li]1/4 cup butter, cubed [li]4 slices American cheese [li]1 (6 ounce) can tuna, drained [li]1 (10.75 ounce) can condensed cream of mushroom soup [li]1/4 cup bread crumbs [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.[/#333333] [li][#333333]In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.[/#333333] [li][#333333]Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.[/#333333] [/li][/ol]
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DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.[/#333333] [li][#333333]In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.[/#333333] [li][#333333]Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.[/#333333] [/li][/ol]
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