Old-Fashioned Tuna Casserole

Entrees

Submitted by Recipe Rain

Old-Fashioned Tuna Casserole

Whenever I can’t figure out what to make for lunch, there’s one dish that never fails… old fashioned tuna casserole.

My mom used to make the stuff at least once a month. My brother and sister didn’t like it, and my dad wasn’t a huge fan of it either. So, it was me and my mom sitting at the table devouring the entire pan. I never did, and still don’t, understand how they could not like one of the best dishes to ever hit the dinner table… at least in my opinion. I did often wonder why mom made it so much. When I got older she told me that besides the obvious fact of taste, it’s cheap to make and it’s really simple. Well, there ya have it!

As a parent now, I am looking for just that a lot of times. Quick, easy, and cheap. That’s the best kind of meal to make on busy days or when you want something comforting. Tuna casserole like this fits the bill in all of those categories. I can’t get my husband to eat this to save my life, but I have turned my kids into lovers of it though. I am not giving up on the remaining family member that won’t touch it just yet. I try and get him to take a bite every time I make it. If he refuses, I remind him what kind of role model he is being to the kids.

That guilts him into a least grabbing a little nibble. I think after he tries it enough, we will turn him into one of us. It’s too good to pass up!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Old-Fashioned Tuna Casserole

INGREDIENTS

  • 4 cups uncooked wide egg noodles (8 oz)
  • 1 1/2 cups Bird's frozen sweet peas
  • 1 can (10 3/4 oz) Campbell's condensed cream of celery soup
  • 1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
  • 1 tablespoon dried minced onion
  • 1 teaspoon Lawry's seasoned salt
  • 2 cans (5 oz each) tuna in water, drained, flaked
  • 1 can (2.8 oz) French-fried onions

PREPARATION

  1. Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
  2. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.
  3. Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes.
  4. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown.


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