Dear Abby's Tuna Casserole

Submitted by Laura O.

"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."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 1 casserole
• Serves: 6

ingredients

• 29.58 ml butter or 29.58 ml margarine
• 29.58 ml onions, chopped
• 236.59 ml green peas
• 304.75 g cream of mushroom soup
• 141.74 g Kraft pimento spread
• 118.29 ml 2% low-fat milk
• 184.27 g tuna in water, drained
• 113.39 g egg noodles, cooked and drained
• 59.14 ml black olives, chopped
• 236.59 ml crushed potato chips or 236.59 ml corn flakes

directions

1. Heat oven to 350 degrees fahrenheit.
2. In medium saucepan, melt butter, saute onion until tender.
3. Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted.
4. Add noodles, peas, and olives; mix well.
5. Spoon mixture into greased 2-qt. casserole dish.
6. Sprinkle with potato chips or cornflakes.
7. Bake for 15 to 20 minutes.

Reviews

[DoubleTroubletimes2]

This casserole has been a family favorite for many years! We always double the recipe so that we have leftovers. My husband hates onions (I know, bummer!), so we always substitute onion powder for the onions. We always use Ruffles potato chips for the topping (they're our favorite).

 

[debbieedw]

This is a different and tasty recipe for anyone wanting a change of pace. Very creamy. Thanks for posting.