1 16 ounce bag of wide egg
- noodles
8 oz Block of extra sharp cheddar
- cheese
1/2 c Mexican blend shredded
- cheese
1 c Italian bread crumbs
2 5 ounce cans chunk light
- tuna in water
2 10.5 ounce cans of cream of
- mushroom soup
1/2 t Garlic salt
3 T Black pepper
1/4 c Vegetable oil
Boil egg noodles until tender with the oil, 1 tablespoon pepper, and
the garlic salt. Drain the noodles. Mix the noodles, soup, tuna and
1/2 cup of breadcrumbs with another tablespoon of pepper until fully
combined.
Slice cheddar cheese into small slices. Top mixture with the rest of
the bread crumbs and pepper. Layer the cheese slices to cover the
top, then sprinkle the mexican blend over top of that. Cover, put on
low heat on stovetop for 25 minutes.
Sean's note: I received this one evening from my friend, Gwendolyn,
online when I asked her what she was making for dinner. This is one
of her favorite "go to" recipes.
