Last week, my sister told me she was making a tuna noodle casserole. My mouth started watering, believe me!!!! Years ago, this was something that was always on my menu, but it seemed to have been forgotten for years. So you KNOW what I made this week. . . . Yep!. . . . Tuna noodle casserole. And believe me, I had forgotten how good this can be. So give it a try, even if you think you don't like tuna!
Tuna Noodle Casserole
6-8 cups of egg noodles
2 regular sized cans of tuna, drained (I used the white stuff)
2 regular sized cans of cream of mushroom soup(or cream of celery, or 1 of each)
1/2 cup finely chopped onion
4 stalks of celery, finely chopped
1/2 red pepper, finally chopped
6 tablespoons butter
1 cup shredded chedder cheese
2 cups milk
1 can peas, drained
Cook noodles in salted water till just done (not soggy!)
Melt butter and over medium heat, cook onions, celery and peppers till just tender (not browned)
Mix in drained tuna, soup, cheese, milk and peas
Mix all this with drained noodles
Put in greased casserole dish
Top with crushed potato chips or french fried onions (I like the onions best)
Bake at 375 for about 30 minutes or until heated through.
I had to lower the heat as my onions were getting a little too brown.
This makes a great one dish meal, or serve with a nice salad.
I love meals that have only a few dishes to wash afterwards. Although, I must say, I filled a bag full of cans, had several pans to wash, etc., etc., but at least it was all cleaned up BEFORE dinner.
1 cup crushed potato chips, or french fried onions