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Rachael Ray's 30-Minute Healthy Recipes

5 Cans Tuna Casserole


* 7 oz can tuna, drained and flaked
* 10 oz chicken noodle soup
* 10 oz cream of mushroom soup
* 5 oz can evaporated milk
* 3 oz can crunchy Chinese noodles


1. Preheat oven to 350.
2. Combine ingredients in a large bowl.
3. Transfer that mixture to a lightly greased casserole dish.
4. Bake uncovered in 350 degree oven for 30 to 40 minutes or until hot and bubbly.


If you keep just 5 cans on hand at all times in your pantry, these would be the cans to stock. This is such a simple recipe that can be thrown together quickly and without any thought - which is a real plus during the chaos after school!

This dish is a real kid friendly meal. Go ahead and use Ramen noodles for the crunchy Chinese noodles. The idea is to make it easy and fast.

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