This is how preparing recipe Sarahs Twisted Tuna Alfredo casserole with 16 ingredients and 7 stages of easy cooking, which is bouncy delicious.
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Good Afternoon every body, at this time you get cook recipe Sarah's Twisted Tuna Alfredo casserole with 16 ingredients and 7 steps. Below this is how to cook, please observe carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 7 stages of easy cooking Sarah's Twisted Tuna Alfredo casserole.
Ingredients for Sarah's Twisted Tuna Alfredo casserole
Prepare : casserole dish.
Prepare : jar creamy tomato Alfredo sauce.
Needed : 10.75 oz Canned cheddar cheese soup.
Prepare : 7 oz can tuna in water.
Needed : onion diced.
Needed : red bell pepper diced.
Needed : minced garlic in water from jar.
Prepare : butter.
Prepare : cooking oil.
Prepare : dried parsley flakes.
Prepare : dried chives.
Prepare : lemon pepper.
Needed : noodles.
Needed : chicken bullion.
Needed : parmesan cheese.
Needed : bread crumbs.
If all basic ingredients Sarah's Twisted Tuna Alfredo casserole it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Step by Step Cooking Sarah's Twisted Tuna Alfredo casserole
Cook noodles as directed on package. Add bullion to water before adding noodles..
Saute onion, pepper, 3 tlbs garlic in cooking oil. When they are almost done add chives, parsley, and lemon pepper..
Mix together the Alfredo sauce, soup, tuna, veggies and 2/3 of the Parmesan cheese. Pour over drained noodles and mix well..
Pour mixture into greased 3 quart casserole dish..
Mix bread crumbs and 1/3 cup Parmesan, 1 tlbs garlic and butter together. Sprinkle on top of casserole. Lightly sprinkle top with dried chives, and parsley..
Bake at 425 for 30 minutes.
Let cool 10 minutes then serve :-).
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