Here's a tasty and quick tuna casserole for an everyday family meal, and it's easy on the budget, too.
Instead of the bread crumb topping, crumble some potato chips or French fried onion rings over the casserole before baking.
I used frozen steamed peas in the casserole but drained canned peas (petite or regular) would be good as well. Or use steamed frozen mixed vegetables or peas and carrots.
- 12 ounces medium egg noodles, cooked and drained
- 2 cups cooked green peas
- 2 cans condensed cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups sharp Cheddar cheese
- 2 cans (approximately 6 ounces each) tuna, drained and flaked
- salt and freshly ground black pepper, to taste
- 1/2 to 1 cup soft bread crumbs
- 1 tablespoon melted butter
Heat oven to 350°. Grease a 2 1/2 to 3-quart casserole dish.
Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.
Toss bread crumbs with butter and sprinkle over the top.
Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.
Tips and Variations
- Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and butter.
- Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
- Add a few tablespoons of diced drained pimientos to the casserole.
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