Prep 15 mins
Cook 30 mins
Adapted from a 1995 issue of Southern Living magazine. My family enjoys this creamy comfort food.
- 1 (8 ounce) package egg noodles
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (5 ounce) can evaporated milk
- 1⁄3 cup finely chopped onion
- 1 (6 ounce) can solid white tuna packed in water, drained and flaked
- 1 (8 1/2 ounce) can English peas, drained
- 1⁄2 teaspoon pepper
- 2 1⁄2 cups shredded cheddar cheese, divided
- 1 cup pepperidge farm original goldfish crackers
- Cook noodles according to package directions; drain.
- Stir soup into noodles, along with the next five ingredients and two cups of the Cheddar cheese.
- Pour into a lightly greased 8-inch square baking dish.
- Sprinkle remaining 1/2 cup of Cheddar cheese on top of the casserole.
- Bake at 350°F for 25 minutes.
- Sprinkle fish crackers on top and bake an additional 5 minutes or until thoroughly heated.
Yummy cheesy tuna casserole! Used Recipe #360192 made with mushroom broth instead of canned soup and frozen peas. I remembered making this recipe when it came out in SL, and there was a variation for Chicken Casserole which used a can of cream of chicken soup and a 5 oz. can of chunk white chicken. they topped it with buttery animal shaped crackers made by Ritz. Don't know if those are still sold, so I'd use original or parmesan goldfish (even though it's the wrong animal:)) Thanks for sharing the recipe!
This is a great tuna casserole, even my husband who isn't much of a tuna person loved it. I used half a bag of frozen peas instead of canned and would do that again. Thanks.
Good base recipe. Modified it to what I had available and doubled. Used chunk chicken not drained, cream of chicken soup and cream of mushroom. Cup Regular milk. Parmesan cheese in addition to cheddar. Cup of mixed vegetables. Garlic salt and dried onions. Baked covered 25 minutes and then cracker crumbs and more parmesan cheese on top. Baked Uncovered 5 minutes.