Community Pick

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 :)”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (12 ounce) bag egg noodles
  • 1 can condensed cream of mushroom soup, not diluted
  • 12 cup milk
  • 1 (7 ounce) can tuna, drained well
  • 1 cup of cooked frozen peas or 1 cup canned peas, drained
  • 1 cup crushed potato chips

Directions

  1. Prepare egg noodles as directed on package; drain and rinse.
  2. Preheat oven to 375 degrees.
  3. Combine soup and milk and mix well.
  4. In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
  5. Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
  6. Bake for 25 minutes or until bubbly.

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