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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from The Best of Baggy Maggy, 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 under cooked with a little firmness, under cook about 2 min. less than according to package
½ cup onion, diced
2 Tbsp butter
12 oz. tuna in water, drained well
2 cans ( 10.5 oz.) condensed cream of mushroom soup
⅓ cup mayonnaise ( like Hellmann's-NOT Miracle Whip)
⅓ cup sour cream
⅓ cup milk
½ tsp salt
½ tsp pepper
1 cup shredded cheddar cheese
1 cup peas
1 cup crushed potato chips or crushed french fried onions
Directions:
Directions:
Preheat oven to 350º Spray a 9X13 baking dish with cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 min. 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 min uncovered, until casserole is completely heated through.

 

 

 

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