TUNA-CARROT CASSEROLE

Tuna-Carrot Casserole image

Provided by Chef Cooks-a-lot

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (16 ounce) package egg noodles
1 medium onion, chopped
1 medium carrot, shredded with potato pealer
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of chicken soup
2 (6 ounce) cans tuna
1/2 cup half-and-half
4 tablespoons butter
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 375 degrees.
Cook noodles until tender, drain set aside.
While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
Add tuna with juice to mixture.
Combine noodles with onion/carrot/soup mixture. Stir until well coated.
Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
Sprinkle cheddar cheese over noodles.
Bake for 20 minutes, or until bubbly.