Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Brings Back Memories TUNA CASSEROLE, My sister used to make this all the time, but had to lie to me about the cream of mushroom soup because when I was little I thought I didn’t like mushrooms! She would tell me it was cream of chicken soup which you can substitute if you wish. I loved this comfort food and am so glad I found the recipe again. Now trying to get my kids to eat it might prove to be a feat :, This was good cooked as printed other than peas, which I don’t like However, the 2nd time I made it, I added a handful of shredded cheddar cheese, I cut back on the noodles and also added a second can of tuna. Then, instead of crushed chips, used a can of fried onions, like you’d use on green bean casserole. And I was out of cream of mushroom so used cream of celery. That is my go-to recipe now., Pretty good. Used organic soup and whole wheat noodles to make it a little healthier.
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Steps
|
1
Done
|
Prepare Egg Noodles as Directed on Package; Drain and Rinse. |
|
2
Done
|
Preheat Oven to 375 Degrees. |
|
3
Done
|
Combine Soup and Milk and Mix Well. |
|
4
Done
|
in a Large Bowl, Combine Cooked Noodles, Soup Mixture, Tuna and Peas and Stir Gently Until Well Coated. |
|
5
Done
|
Turn Into a Buttered Casserole or Baking Dish and Sprinkle Evenly With Crushed Potato Chips. |
|
6
Done
|
Bake For 25 Minutes or Until Bubbly. |
