Cookbook:Tuna Noodle Casserole

Tuna Noodle Casserole
Category	Casserole recipes
Servings	5
Time	45 minutes
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | fish | pasta

Ingredients

• 2 cans (drained) or pouches (12 ounces each) tuna
• 1 cup milk
• 4 cups hot, cooked medium egg noodles
• 2 cups frozen peas
• 2 cans (10.75 ounces each) condensed cream of mushroom soup
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter

Optional:

• 1 or 2 teaspoons dried minced onion
• 3 or 4 ounces cheese, shredded or sliced to cover casserole
• ¼ to 1 teaspoon Texas Pete or other hot sauce
• Replace breadcrumbs with crushed potato chips.

Procedure

1. Preheat oven to 400°F.
2. Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
3. Bake until hot, about 25-30 minutes.
4. Remove from oven, and top with bread crumbs mixed with butter or with cheese.
5. Bake another 5 minutes.

Variations

• Replace half of mushroom soup with cream of celery.