Maybe I'm not normal but I like tuna casserole. I think I feel bad for it because, like meat loaf, it kind of gets a bad rap. So stop turning your nose up at the poor tuna casserole and let's root for the underdog! Plus it's easy, you probably have the ingredients on hand, and my kids really like it so maybe yours will too!
1 large package egg noodles - cooked and drained
2 cans tuna fish
2 cans cream of mushroom soup
1/2 soup can of milk
1 onion, diced
1 can mushrooms (or use sliced, fresh mushrooms)
1/2 cup diced green pepper
1/2 cup diced celery
1 cup frozen peas
Saute celery and onion in 1 tsp of butter in a large saucepan (you can saute the green peppers too, I usually don't though because I like the crunch) Add remaining ingredients, except for noodles, and mix well. Pour noodles into a well buttered 9x13 pan and spread soup/veggie mix on top. Bake for 30 minutes at 350. You can put crushed potato chips on top but I never do. I guess my kids don't know what they're missing!
Go Tuna Noodle Go!
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