Before I go off trying to duplicate an old lost family recipe: does anyone
have a recipe for tuna-noodle hot dish that uses uncooked (egg) noodles,
canned tuna, mushroom soup, and milk/water?

The prep was mix them together and put them in the oven and bake uncovered.

And/or: any leads/ideas/experience on how much liquid is absorbed by
cooking the noodles and lost during baking, in such a mix?

thanx..

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i hope someone posts about this........................




"hob" > wrote in message
...
> Before I go off trying to duplicate an old lost family recipe: does
> anyone
> have a recipe for tuna-noodle hot dish that uses uncooked (egg) noodles,
> canned tuna, mushroom soup, and milk/water?
>
> The prep was mix them together and put them in the oven and bake
> uncovered.
>
> And/or: any leads/ideas/experience on how much liquid is absorbed by
> cooking the noodles and lost during baking, in such a mix?
>
> thanx..
>
> --
> ------
>
>

hob wrote:
> Before I go off trying to duplicate an old lost family recipe: does anyone
> have a recipe for tuna-noodle hot dish that uses uncooked (egg) noodles,
> canned tuna, mushroom soup, and milk/water?
>
> The prep was mix them together and put them in the oven and bake uncovered.
>
> And/or: any leads/ideas/experience on how much liquid is absorbed by
> cooking the noodles and lost during baking, in such a mix?
>
I've never used it, but I've seen a product in the supermarket called
Tuna Helper, which I believe is dry noodles. Perhaps you could look at
the instructions on that and get an idea of a liquid to noodles ratio.
Might be worth a try, although it's not clear why you want to. My
mom's tuna casserole recipe is also lost and my sister and I are quite
grateful for that. -aem