“When comfort food calls, assemble this easy casserole with foods from your pantry and freezer.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 cups uncooked wide egg noodles (8 oz)
  • 1 12 cups green giant frozen sweet peas (from 1-lb bag)
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 (12 ounce) can evaporated milk or 1 12 cups half-and-half
  • 1 tablespoon dried onion flakes
  • 1 teaspoon seasoning salt
  • 2 (6 ounce) cans tuna in water, drained, flaked
  • 1 (2 7/8 ounce) can French-fried onions

Directions

  1. Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
  2. Meanwhile, heat oven to 350°F In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
  3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
  4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.

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