One of my husband’s favorite recipes is a classic tuna casserole, made with tuna, egg noodles, canned peas and cream of mushroom soup. His mom made it for his family and he now loves to make it for us. Our kids love it too and since my daughter is a pescatarian, it’s perfect for her. Keep reading to find out how to make this comfort food staple that is perfect for families – large or small. The beauty of this dish is that you can customize how you want to make it, use low fat milk and low fat cream of mushroom soup if you wish!
This is what you will need.
Ingredients:
4 cans of albacore tuna, packed in water
2 packages wide egg noodles
2 cans peas (look for lower sodium peas if possible)
2 cans Cream of Mushroom Soup
1 cup Milk – we usually fill one of the soup cans with milk and use that
Instructions:
Note: This version is not low fat or the healthiest it can be. This is pure comfort food!
Heat up water for egg noodles and bring to a boil (just follow directions to cook noodles).
Drain and add the egg noodles back to the pot you cooked your egg noodles in.
Add tuna.
Add drained peas.
Add Cream of Mushroom soup
Add Milk
Stir well and then simmer at a low heat for 4 minutes or until warm.
Serve!
Tuna Casserole can be stored up in the fridge for several days and warmed up as needed. My husband is definitely the chef on this one.
Tuna Casserole
Equipment
- Stock Pot
Ingredients
- 4 cans albacore tuna, packed in water
- 2 packages wide egg noodles
- 2 cans peas (look for lower sodium peas if possible)
- 2 cans Cream of Mushroom Soup
- 1 cup Milk – we usually fill one of the soup cans with milk and use that
Instructions
- Heat up water for egg noodles and bring to a boil (just follow directions to cook noodles).Drain and add the egg noodles back to the pot you cooked your egg noodles in. Add tuna. Add drained peas. Add Cream of Mushroom soupAdd MilkStir well and then simmer at a low heat for 4 minutes or until warm. Serve!Tuna Casserole can be stored up in the fridge for several days and warmed up as needed. My husband is definitely the chef on this one.
Oh how I love tuna noodle casserole! Actually, my recipe is IDENTICAL but I take it one step further, by placing in a glass casserole dish… crunch up ruffle potatoe chips and place as a topping followed by shredded cheddar cheese. Bake for 30 minutes in 350 degree oven. Yum!
OOH. Sounds delicious!