Tuna Fish Casserole

Submitted by Chef1MOM-Connie

"A creamy and comfy dinner on chilly or cold nights. This is fast and economical. I offer credit to my mother-n-law who shared this recipe with me. SHE WAS THE GREATEST always willing to share her recipes, kindness and heart."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 6-8

ingredients

• 10 -16 ounces egg noodles
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can peas
• 2 (6 ounce) cans tuna in water
• 5 -6 ounces milk (1/2 of soup can)
• 1 teaspoon butter, pat

directions

1. Cook noodles al dente as per package directions.
2. Combine mushroom soup and milk in a 10 x 10 casserole dish ( or similar in size).
3. Add in peas (drained).
4. Add in tuna in water (drained).
5. Mix gently as you do not want the tuna fish to mince. leave some chunks in there.
6. Add in cooked noodles and blend well.
7. Top with pat of butter.
8. Microwave for 5 minute stir.
9. Serve and enjoy.
10. *** Prep time does not include time to get noodle water to boil.
11. *** Can sizes vary, I generally use the standard size anywhere from 10-14 oz.

Reviews

[Tina Madden]

I have made this for aobut 20 years now exactly as your recipe calls for except i dont finish the cooking in the micorwave, i put it on a preheated 350 F oven for about 20 minutes. I also call it chicken surprise, surprise its not chicken. My # 3 daughter would cringe if i said it was tuna. Yes she ate it and still does and she asks mom is this "chicken surprise" Tina

 

[mummamills]

came together easliy. used tuna in olive oil, well drained. 1/3 sprinkled with cheese for the grandkids (2 and 4) 1/3 with a custard topping for kids, (30 and 31) 1/3 with added chilli and garlic and custard topping. very versatile recipe, and a keeper!

 

[DEEP336]

I tried this recipe with green peas, which is not one of my favorite veggies, so I was hesitant to rate the recipe. I just felt that was fair since my personeal tastes shouldn't affect a rating. But, today I re-made the recipe and subbed the green peas with 1lb. fresh wilted spinach...which IS a favorite of mine. It was wonderful! I made no other changes. AND, tonight I used a serving of leftovers, added an egg and some cheese and made a fritata for dinner. OH MY!!, what a wonderful, versitile recipe. Had to give you a great rating, though I did have to alter it a bit. On versitility alone, it deserves 5 stars. Will freeze some portions now, and have a few more ready to go fritata dinners on hand. Thanks!

 

[Charlotte J]

Thanks for a fast recipe!! It comes in handy for those hectic days. I sampled it before I put it in the microwave, good stuff. I know that the kids are going to like this one. I used 16 ounces of noodles and 10 ounces of frozen peas. I put the peas in with the noodles the last minute of cook time to help them thaw. I cooked my noodles to al dente and mixed everything in a large bowl then poured it into the baking dish. I had NO problems with milk in the bottom of the dish in the end. Next time I make this I can see mixing some onions in the noodles and then add cheddar cheese on top. Oh YUM, I'm making this one again. I made this for *Fall PAC 2007* game.

 

[Patrick D.]

Super easy and lip smackin' good. To the recipe I've also added 3 cut-up hardboiled eggs, 3 sliced(1/4 ") green onions mixed in, and sprinkled with a cup of canned fried onions. Eat it with Ritz or Club crackers or crispy garlic bread. Yowsa...got myself hungry. I'm off to the kitchen!