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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from The Loft Family Recipe Collection, 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:  
½ lb Egg Noodles
2 Cans Cream of Mushroom Soup
1 Can Milk
2 Cans of Tuna (packed in olive oil)
2 Cups Frozen Peas
8 oz Mushrooms
1 Clove Garlic
1 Container of French Fried Onions
Lemon Juice (to taste)
Salt (to taste)
Pepper (to taste)
Directions:
Directions:
Saute the garlic and mushrooms in some olive oil until cooked and set aside.
Boil noodles until al dente.
Once the noodles are done add peas into water with the noodles and strain.
Add 2 cans of cream of mushroom soup to the empty noodle pot.
Fill 1 of the empty soup cans with milk and combine with the soup.
Drain the tuna and add it to the soup mixture.
Squeeze half of a lemon into the mixture. If you can taste the lemon don't add anymore.
Add in noodles, peas, mushrooms, and half of the container of french fried onions.
Combine all and add salt and pepper to taste.
Pour mixture into a 9x13 casserole dish and top with remaining french fried onions.
Bake at 375º 25 minutes or until golden brown

 

 

 

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