Monday, January 25, 2016


This casserole goes way back doesn't it.  A simple inexpensive
dish that was tasty, easy to prepare and when you add a salad
or fruit then supper was complete. This is my mom's recipe.
She put buttered bread pieces on top and that was my favorite


2 cans tuna fish (packed in oil or water) drained.
6 ounces of medium egg noodles, which is half the bag (12oz.)
1 can cream of mushroom soup
1 can of milk (use the soup can for the milk)
1/2 small onion, diced fine
1/2 cup frozen sweet peas
1/2 tsp. salt, plus a little more for the boiling water
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 slices heavily buttered bread cut into pieces


Preheat oven to 350 degrees.
Prepare your egg noodles according to package directions
  al dente, add a little salt to the water and a little oil. Drain
In a 2 quart baking dish, add the soup, milk, onions, the
  spices, mix together until smooth. 
Add the tuna and the frozen peas. Stir together.
Add the drained noodles and stir gently till combined.
Add the buttered bread pieces to the top of the casserole
  covering the entire surface.
Cover and bake for 40 minutes, uncover the lid and bake
  5 more minutes to make the bread toasty. 
Keeps well the next day.

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