Tuna Casserole

Name: Tuna Casserole
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can Tuna; 1 packages Extra Wide egg noodles; 1 cup peas (I use frozen); 1 packages Saltines (crushed); 1 cup Shredded Cheese; 1 can mushroom soup; 1 salt to taste

Beansith @cook_2732183

Pine City, Minnesota

My mother used to make this when I was a child and now I'm making it for my little one.

Beansith @cook_2732183

Pine City, Minnesota

My mother used to make this when I was a child and now I'm making it for my little one.

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Ingredients

10 mins

6 servings

1 canTuna
1 packagesExtra Wide egg noodles
1 cuppeas (I use frozen)
1 packagesSaltines (crushed)
1 cupShredded Cheese
1 canmushroom soup
1salt to taste

Cooking Instructions

10 mins

1

Prepare noodles to your preferred tenderness and drain. Return to pan.
2

Add peas (cooked if you used frozen), mushroom soup, salt about 1\4 can of water (milk if you prefer) and tuna.
3

Add half cup of cheese and stir until well mixed.
4

Put mixture in a 13 x 9 baking dish and sprinkle cracker crumbs on top.
5

Sprinkle with remaining cheese and bake at 325° for about 7-10 minutes or until cheese is melted and crackers are starting to brown.

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Beansith @cook_2732183

on September 25, 2014 20:15

Pine City, Minnesota

Comments

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Growing up my momma nanna made what st the time to me was the best tuna casserole, this is a updated version of hers no crushed up chips on top and no cheddar cheese or peas my kids will not eat peas I love them but well I make it for my kids!

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Except the type of chips this is like the original we grew up on when I was a wee boy. We used the original yellow family size bag of Lays potato chips. It actually was a massive bag, with 2 inner bags. My older brother would actually ask for this for his birthday dinners. Lots of memories in this dish. My mom never cooked with cayenne pepper. We always added it at the table. Most of the time we would have a couple of slices of bread to make it into fold over sandwiches. It's a classic.

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