Emilie Waypa Ferguson's Tuna Noodle Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can Cream of Mushroom Soup
1/2 soup can milk
1 can mushroom stems and pieces, drained
1 can mushroom slices, drained
1 large can chunk light tuna fish
1 bag wide egg noodles
Plain bread crumbs
Butter
Baby peas, canned or frozen
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Directions: |
Directions:Set oven to 350 degrees.
Cook noodles according to package directions, drain and set aside. In a bowl combine drained tuna, drained mushrooms, soup, and milk. Add drained peas (as much or as little as you want). Add cooked noodles and stir thoroughly. Place in a casserole dish.
Melt a stick of butter in a saute pan. Add 1/4 cup of bread crumbs at a time and stir until the right amount and consistency to cover the top of the casserole completely.
Place in oven for 30 minutes just enough to heat all the way through. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Comfort Food! You can easily make this chicken noodle casserole by adding canned chicken breast instead. It's another one of those recipes that you "eyeball"! I like mushrooms so I may add both a can of slices and stems and pieces. I prefer the taste of the Cream of Mushroom Soup to Cream of Celery but I have made a double recipe and added one of each soup. Same with the bread crumbs. I might start with a stick of butter and keep adding bread crumbs until I get enough to spread on top of the particular size casserole that I'm making. Just be sure there is enough soup/milk to make it creamy before baking otherwise you'll end up with a dry casserole! NG!
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