My mother made Tuna Casserole for me when I was a child. The combination of tuna, a cheesy sauce and pasta still makes my tummy rumble when I think about it! Over the years I've made it and taken it to pot-lucks and it always turns out to be a huge hit...I never know why because it's so simple to make that I end up sharing the recipe ALL THE TIME!
Today is a cold, rainy day in Southern California...so I decided to make some comfort food to greet my children with when they come home from school. I certainly hope you like this as much as I do!
Ingredients:
1 - 12oz can of Albacore Tuna (or chunk light...I prefer Albacore because it doesn't taste as fishy)
1 - 10.5oz can cream of celery condensed soup (any brand will do)
1 - 10.5oz can cream of mushroom condensed soup (any brand will do)
1 - 14oz can of baby sweet peas (drained)
2 3/4 cups milk
3 cups cheddar cheese (divided)
1 - 16oz bag extra wide egg noodles
garlic salt and pepper to taste
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Directions:
Preheat oven to 375 degrees.
Boil entire bag of egg noodles until tender (set aside). In a separate large pot, combine both cans of soup, tuna and milk. Warm on medium high heat until the soup becomes smooth. Add 1 cup of cheese once the soup is heated (for easier melting). Season to taste then add entire can of drained peas. Mix everything well.
In a large oven-safe bowl pour in half of the cooked noodles. Pour half of the cheesy soup mixture over the pasta.
Combine the sauce and pasta. Sprinkle one cup of cheese over it.
Pour the remaining pasta over the cheese and pour in the remaining cheesy tuna sauce.
Sprinkle remaining cheese on top.
Place the bowl in the oven and bake at 375 for about 20 minutes or until the cheese is melted and slightly browned.
To make an entire meal out of this dish, add a salad and some garlic bread!
Enjoy!
