Mom's Tuna Casserole circa 1949 |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I remember the first time Mother made this casserole, back in 1949. She and I really loved it. So we made it often. Even the leftovers are good. In this version, I have doubled her recipe to feed a larger family. Ingredients:
1 (12 ounce) package egg noodles or 1 (12 ounce) package macaroni |
1/4 cup chopped onion |
2 cups shredded cheddar cheese |
1 cup frozen green peas or 1 cup canned green peas, drained |
2 (6 ounce) cans chunk tuna, drained |
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
2 1/4 ounces cans sliced mushrooms, drained (optional) |
1 1/2 cups crushed potato chips |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Cook pasta in boiling water for 8 minutes, or until al dente; drain.
3. Preheat oven to 425 degrees F.
4. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
5. Transfer to a 9 x 13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
6. Bake, uncovered, for 15 to 25 minutes in the preheated oven, or until cheese is bubbly.
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