It was good. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Also, I used crushed herb flavored pretzels mixed with seasoned croutons instead of the potato chips and it was fabulous.
This is by far the best tuna casserole I’ve had, and as easy as the classic. I often substitute canned salmon for tuna, or use canned asparagus as the main veggie. YUM!
I am not a huge fan of tuna casserole. It is always so boring, but this recipe is a great start. With a few modifications, it came it fantastic! I used 8oz of noodles instead of 12, which helped keep the dish from drying out in the oven. My family really likes onion, so I used about half of a sweet yellow, roughly chopped. I also added 1/2c sour cream and 1/4 milk to the mix. I didn’t have any chips so I just used cheese as a topping, but french fried onions would be great on top. Baked in a 2qt round casserole dish for about 25 minutes at 350. You don’t have to bake at such a high temperature since everything is already cooked. You only need to thaw the peas and warm the dish. With these alterations, the casserole came out moist and delicious. My husband ate about half of it in one sitting and it makes great leftovers too! We will be having this again!
Ingredients
1 (16 oz) package egg noodles
1 (6 oz) can tuna, liquid removed
1 (10.75 oz) can Campbell’s condensed cream of mushroom soup
1 (10 oz) package Bird’s Eye frozen green peas, defrosted
1/4 cup milk
1/4 cup butter
1 cup Kraft cheddar cheese, shredded
Instructions
Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.
In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese. Mix well until the cheese is melted, and the mixture becomes smooth. Add the pasta and peas and stir until evenly coated
Source : allrecipes.com
