Trish's Tuna Casserole recipe
All Recipes Seafood Fish Tuna
Ingredients
- 1 ½ (8 ounce) packages egg noodles 1 (9 ounce) can tuna, undrained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (15 ounce) can peas with mushrooms and pearl onions (such as Le Sueur®), undrained 1 onion, chopped ½ cup milk salt and black pepper to taste ½ cup dry bread crumbs
Nutrition Info
- 395.3 caloriescarbohydrate: 58.8 gcholesterol: 61.4 mgfat: 6.7 gfiber: 3.7 gprotein: 23.4 gsaturatedFat: 1.8 gservingSize: -sodium: 654.7 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Trish's Tuna Casserole
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. Sprinkle evenly with dry bread crumbs.
Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.