Tuna Casserole


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Servings: 4-6
  • 1 (12 ounce) bag egg noodles
  • 1 can condensed cream of mushroom soup, not diluted
  • 1⁄2 cup milk
  • 1 (7 ounce) can tuna, drained well
  • 1 cup of cooked frozen peas or 1 cup canned peas, drained
  • 1 cup crushed potato chips
  • Prepare egg noodles as directed on package; drain and rinse.
  • Preheat oven to 375 degrees.
  • Combine soup and milk and mix well.
  • In a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
  • Turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
  • Bake for 25 minutes or until bubbly.

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