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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a excellent casserole. Everyone loves it and no one can get enough. Everyone I know that says they hate tuna casserole has loved mine. I came up with it one day on the spur of a moment with on-hand ingredients. I am positive you will love it too, although if you don't like cheese I would just leave it out. Let me know-I'm excited to see the reviews. Ingredients:
1 (12 ounce) package wide egg noodles (any kind of noodles that you prefer will work fine) |
1 (6 ounce) can tuna in water, drained. (i sometimes use 2, but that depends on how strong you like your tuna) |
1 (15 ounce) can sweet peas, drained |
1 cup of shredded cheddar cheese or 1 cup colby-monterey jack cheese |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
1/4 cup milk |
salt and pepper |
sliced velveeta cheese, enough to cover a casserole dish (american cheese works good to) |
1 tablespoon butter |
Directions:
1. Cook noodles as directed on package, until almost done; drain.
2. In a large bowl, mix all the other ingredients, except the sliced cheese until well mixed.
3. Add the noodles to the mixture and mix well.
4. Heat oven to 375°.
5. Slightly butter a large casserole dish.
6. Pour the mixture in the casserole dish and layer top with the sliced cheese.
7. Bake in oven for about an hour or until you have a few dark spots on the layered cheese-done when dark spots are visible.
8. Take from oven carefully and cool for a few minutes and ENJOY.
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