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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Old Fashioned Tuna Noodle Casserole Recipe

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This recipe for Old Fashioned Tuna Noodle Casserole is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz wide egg noodles (not extra wide), slightly undercooked with a little firmness*
½ c yellow onion, diced
2 tbs butter
12 oz can solid white albacore tuna in water, drained well
2 cans 10.5 oz condensed cream of mushroom soup
⅓ c mayonnaise (like Hellmann's' - not Miracle Whip)
⅓ c sour cream
⅓ c milk
½ tsp salt
½ tsp pepper
1 c shredded cheddar cheese
1 c peas
1 c crushed potato chips
Directions:
Directions:
Preheat oven to 350º. Spray 9x13 baking dish with non-stick cooking spray. Prepare egg noodles, making sure to slightly under *cook them by 2 minutes so they are slightly firm. Drain well.

In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent.

In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well.

Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Pour mixture into casserole dish, Top evenly with crushed potato chips.

Place casserole on middle rack of oven and bake for approximately 30 minutes uncovered, until casserole is completely heated through.

Enjoy.

 

 

 

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