Tuna Casserole

Submitted by Cindy Starke

"I don't usually do "soup can" recipes, but this is just good, old-fashioned comfort food. and cheap. and freezes well. What's not to like?"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 casserole
• Serves: 4-6

ingredients

• 1 lb cooked egg noodles, al dente
• 1 large onion, chopped
• 3 stalks celery, diced
• 2 tablespoons butter
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 (10 1/2 ounce) can evaporated milk (can use regular milk)
• 2 teaspoons black pepper
• 2 cups frozen peas and carrots
• 4 (6 ounce) cans tuna, one drained
• 1 cup dry breadcrumbs or 1 cup cracker crumb
• 1 cup shredded parmesan cheese

directions

1. saute onion and celery in butter until soft and just starting to brown.
2. mix together soup, mayo, milk and pepper.
3. stir in peas & carrots and tuna.
4. fold in noodles.
5. if desired, freeze in 9X13 pan or 3 quart casserole or in gallon size freezer bag.
6. thaw and pour into 9X13 or 3 quart casserole dish, or two smaller dishes.
7. mix bread crumbs with parmesan and sprinkle over casserole.
8. bake at 350 degrees for 40 minutes -or-.
9. bake frozen casserole, covered for 40 minutes, then uncovered for additional 20 minutes.