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Tuna noodle casserole Recipe

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This recipe for Tuna noodle casserole is from Our Family Recipes, 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:  
4 ounces wide egg noodles (slightly more than 2 cups)
1 (10.5 ounce) can condensed cream of mushroom soup
˝ cup milk
2 (5 ounce) cans tuna in water, well drained and gently flaked with a fork
˝ cup grated sharp cheddar cheese
1 cup potato chips, coarsely crushed
Optional: ˝ cup frozen peas
Optional garnish: chopped fresh parsley
Directions:
Directions:


Preheat oven to 350°F. Grease a 1 ˝ quart casserole dish; set aside. Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente (about 5-6 minutes). Drain.

In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary.

Transfer the mixture to the prepared dish. Sprinkle cheese on top, then crushed potato chips.

Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.

Notes
This is a small casserole, which serves about 3 people. To feed a larger family, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. The rest of the instructions remain the same

There’s no need to thaw the peas before adding them to the dish. Just stir them in while they’re still frozen — this will help them stay nice and green in the casserole (rather than turning brown and mushy).

 

 

 

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