Recipe by chelgilm
This is a simple yet delicious casserole my Mom always made for us. It was my favorite and now it is one of my daughters.
Top Review by Domestic Goddess
Made this for lunch today. What a delicious tasting tuna noodle casserole. I added a bit of diced onion, 1 cup of frozen peas, (thawed) and 1 cup of shredded sharp cheddar cheese. Baked this covered for 30 minutes, then topped the casserole with crushed potato chips, and baked it uncovered for about 8 minutes more. Can't wait to make this again, and I think I'll omit the onion, as I'm going to top the casserole with French Fried Onions, and instead of adding sharp cheddar cheese, I'm going to add shredded pepper-jack cheese, and of course the peas. Thanks for the recipe chelgilm, it's definitely a keeper!!
- 8 ounces egg noodles, cooked
- 2 (6 ounce) cans tuna, drained
- 1 (14 ounce) can peas, drained
- 1 (10 1/2 ounce) can cream of celery soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄2 cup milk
- 1⁄2 cup butter, melted