Mueller's Tuna Casserole

Recipe by NC Gal
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon margarine or 1 tablespoon butter
  • 1
    medium onion, chopped
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 14
    cups milk
  • 1
    teaspoon Worcestershire sauce (optional)
  • 12
  • 14
    teaspoon pepper
  • 1
    (6 ounce) can tuna, drained well
  • 1
    cup frozen peas
  • 8
    ounces egg noodles, cooked 6 minutes and drained well (about 5 cups)
  • 2
    cups shredded cheddar cheese
  • 12
    cup of crushed potato chips (optional)
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DIRECTIONS

  • Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
  • In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
  • Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
  • Stir in cheese until smooth, then add tuna.
  • In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
  • Bake in 350°F oven 25 to 30 minutes or until heated through.
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