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“This recipe came from the book "Square Meals". A fun book to read as well as being chock full of 40's & 50's era, good old down home cooking. The original recipe doesn't call for it, but I like to add a package of frozen peas to mine. A family favorite!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 ounces medium egg noodles
  • 2 tablespoons butter
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 12 cup sour cream
  • 12 teaspoon salt
  • 12 cup finely chopped onion
  • 14 cup sliced pimiento
  • 12 cup finely chopped green pepper
  • 1 cup chopped celery
  • 2 (6 1/2 ounce) cans tuna, drained and flaked
  • 16 ounces frozen peas, thawed (optional)
  • 15 Ritz crackers, broken but not crumbled

Directions

  1. Cook noodles in salted water; drain. Coat with butter.
  2. Preheat oven to 425 degrees. In large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper and celery. Cook over low heat, stirring frequently, for 15 minutes.
  3. Add tuna and peas. Combine with noodles and pour into 2-1/2 quart casserole. Sprinkle top with Ritz crackers.
  4. Bake 20 to 25 minutes. Garnish with parsley.

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