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.
Frozen steamed peas are very good in the casserole; drained canned peas (petite or regular) would be good as well. Or use steamed frozen mixed vegetables or a peas and carrots blend.
- 12 ounces medium egg noodles, cooked and drained
- 2 cups cooked green peas
- 2 (10 3/4 oz) cans condensed cream of mushroom soup (=21 1/2 ounces soup)
- 1/2 cup milk
- 1 1/2 cups sharp cheddar cheese
- 2 (6 oz) cans tuna, drained and flaked (approximately 12 ounces tuna)
- 1/2 teaspoon salt (or to taste)
- freshly ground black pepper (to taste)
- 1 cup soft breadcrumbs
- 2 tablespoons melted butter
- Heat oven to 350 F.
- 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 breadcrumbs with butter and sprinkle over the top or the casserole.
- 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 melted butter.
- Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.
- Add some sliced sauteed mushrooms to the casserole mixture.
- Add a few tablespoons of diced drained pimientos to the casserole.
- Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.