Tuna Noodle Casserole

Tuna Noodle Casserole





This is my mother's recipe that she's used for years and years. This is my ultimate comfort food. I've got one in the oven as I type this for my brother who has the flu as it has miraculous healing power. **I'm including recipes for both a 2qt casserole and a 4 qt casserole**

Tuna Noodle Casserole

2 Qt Casserole:

1 -2 cans of tuna (I use 2 because I like more tuna flavor)
1 can of cream of mushroom condensed soup
1/2 can of evaporated milk (you can use regular milk too)
1 can mushrooms, pieces and stems - drained
1 cup of peas, canned or frozen - drained. If frozen you can thaw in the microwave
2 Tbsp chopped onion (and/or chopped celery) (sauteed w/butter or marg. until clear)
2 cups of grated cheddar cheese
About half of a 12 oz. bag of wide egg noodles (I use the ronzoni healthy harvest whole wheat noodles) cooked al dente

4 Qt Casserole:
2-3 cans of tuna - drained
2 cans of cream of mushroom condensed soup
1/2 can - 1 can of evaporated milk - use as much as you like for the consistency that you want (you can use regular milk too)
1 can mushrooms, pieces and stems - drained
1 cup of peas, canned or frozen - drained. If frozen you can thaw in the microwave
1/2 cup of chopped onion (and/or chopped celery) (sauteed w/butter or marg. until clear)
2 cups of grated cheddar cheese
3/4 of a 12 oz bag of wide egg noodles (I use the ronzoni healthy harvest whole wheat noodles) cooked al dente

Mix together the tuna, soup, milk, mushrooms, onions/celery, 1 cup of cheddar cheese, cooked noodles, and then gently fold in the peas. Spoon into a sprayed casserole dish and cover with the remaining cup of cheese and bake at 350 for 25-30 minutes for small casserole and 35-40 minutes for larger casserole.

**You can also spread a few crushed potato chips or buttered bread crumbs to the top before baking**