Tuna Casserole
"I improved on my mom's basic recipe we ate when I was child and it's now in our monthly rotation cookbook. My husband always goes back for seconds. Freezes well, too. (I didn't find a duplicate posting)"
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 4 cups cooked egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced small
- 1 garlic clove, minced
- 2 (6 ounce) cans tuna in water, drained
- 1 (10 ounce) can mushroom soup
- 1 (4 ounce) can sliced mushrooms
- 1⁄2 cup chicken broth or 1/2 cup vegetable broth
- 1⁄2 cup evaporated milk
- 1 cup frozen green pea
- 1 tablespoon soy sauce
- lemon pepper
- seasoning salt
- 1 cup cheddar cheese, grated
- 2 cups potato chips, crushed
directions
- Prepare Noodles according to package, salting boiling water.
- Saute onion until almost translucent and add garlic cooking for 1 minute. Remove from heat.
- In large mixing bowl add prepared noodles, the next 7 ingredients, cooked onions & garlic, season with salt and pepper to your taste.
- Mix until noodles are well coated. If mixture is the slightest dry, add more broth.
- Pour into a lightly sprayed casserole dish.
- Top with cheese and potato chips. Add or decrease cheese and chips to your liking.
- Bake in a preheated 350 oven for 25-30 minutes.
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Reviews
-
What I liked about this recipe was the broth and milk to thin the soup; and sauteing the onion and garlic before putting the casserole together. What I would do next time would be to decrease or eliminate the soy sauce. I did use fresh mushrooms and sauted them in with the onions and garlic. And I used a canned 'mushroom soup with roasted garlic' - I think I would have preferred plain mushroom soup. A fun alternative I have used for the cheese and chips on top are cheddar fish crackers.
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
