aka Tuna Nuna Casserole
This was one of my favorite growing up, apparently my dad never complained about it and neither did we as kids. Now it’s become a favorite of my growing tribe, but now we hardly have any leftovers! We sometimes double this and bring this tasty treat to my friend’s husband – fun to share the memories!
- 1 can cream of mushroom soup
- 1/2 – 3/4 can milk
- 1 can tuna, drained
- 1 can peas, drained
- salt and pepper to taste
- 1/2 cup grated cheddar cheese
- 1/2 – 3/4 bag of egg noodles (again, measure with your heart)
In a large stock pot filled half way with water, bring to a boil. Add in the egg noodles and cook to al dente. Preheat oven to 350 degrees F. In a 9×13 oven safe baking dish add the soup, milk and tuna. Add the cooked egg noodles and peas to the baking dish mixture and gently combine. Sprinkle the cheese over top and bake for 25-30 minutes until the soup mixture is slightly absorbed by the noodles and everything is bubbly. If the cheese starts to brown too much, cover with foil.
I am not sure exactly how old I was when I realized that this dish IS NOT actually “Tuna Nuna”….but Tuna Noodle.
PHOTOS SOON!