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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Lanum
Added: Thursday, September 3, 2009


1 - can of solid white packed tuna
1 - can of Campbell's condensed Cream of Mushroom Soup
2 - cups of cooked and drained egg noodles.
1 - 4 oz can of mushroom slices
1/2 cup of cooked frozen green peas (optional)
6-7 sliced green olives (optional)

Preheat the oven to 350

Spray a 1.5 quart casserole dish with non-stick cooking spray.

1. Prepare the can of soup on the stove according to the directions on the can.
2. Open the tuna, drain it and flake its contents into the prepared soup.
3. Add either the peas or olives to the soup as well, but not both. Either add one or the other or neither.
4. Cover the bottom of the casserole dish with cooked noodles. Then spoon soup mixture over the top. Repeat the layers a couple of times, ending with the soup.
5. Cover and cook in oven for 20 minutes.
6. Remove from oven, take off lid and cover with some grated cheese.
7. Return to oven for another 10 minutes.

Personal Notes:
Personal Notes:
You want the casserole to be creamy and not dry. You want to heat it through. All of the ingredients are cooked prior to assembling.




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