Different than ALL of the other tuna casseroles out there. An extreme favorite of mine from childhood. You are supposed to use fresh or frozen green peas, but I use canned. You are supposed to use 2% milk, but I use whole. Half the time I make it without the crispy topping.
My Private Note
Units: US | Metric
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons onions, chopped
- 1 cup green peas
- 10 3/4 ounces cream of mushroom soup
- 5 ounces Kraft pimento spread
- 1/2 cup 2% low-fat milk
- 6 1/2 ounces tuna in water, drained
- 4 ounces egg noodles, cooked and drained
- 1/4 cup black olives, chopped
- 1 cup crushed potato chips or 1 cup corn flakes
- 1Heat oven to 350 degrees fahrenheit.
- 2In medium saucepan, melt butter, saute onion until tender.
- 3Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted.
- 4Add noodles, peas, and olives; mix well.
- 5Spoon mixture into greased 2-qt. casserole dish.
- 6Sprinkle with potato chips or cornflakes.
- 7Bake for 15 to 20 minutes.
Browse Our Top Tuna Recipes
Nutritional Facts for Dear Abby's Tuna Casserole
Serving Size: 1 (193 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 228.9
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 3.9 g
- Cholesterol 41.3 mg
- Sodium 539.1 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 2.0 g
- Sugars 3.6 g
- Protein 13.2 g
The following items or measurements are not included:
Kraft pimento spread