Tuna Casserole Recipe

This is my mom's recipe for tuna casserole, I grew up on it and have often requested it on my return visits home. It is surprisingly uncomplicated, and very delicious. I hope you enjoy it as much as I do.

Prep Time: approximately 20 minutes

Cook Time: approximately 30 minutes

Serves: 4

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The Greedy Ents

• 1 12oz. can chunk white albacore tuna in water
• 2 10¾oz. cans cream of mushroom soup
• 1 10¾oz. can cream of celery soup
• 1 12oz. bag wide egg noodles
• 1 cup frozen peas (more or less as desired (I use more))
• ½ cup shredded cheddar cheese
• 2 tsp. garlic salt
• table salt and ground black pepper *(to taste)

The Prep Work

1. Start a pot of water boiling the noodles with a little salt in the water.
2. Preheat oven to 350°
3. In a large casserole dish, mix tuna, all 3 cans of soup, garlic salt, salt and pepper.
4. When noodles are ALMOST done *(al dente) add in the frozen peas and let em boil with the noodles for a few minutes, 4 minutes is plenty for the peas.
5. Drain the water from the noodles and peas, and add them to the casserole dish with tuna/soup mix. Stir well.
6. Spread the entire mix evenly in the casserole dish so the top is flat, and sprinkle the cheese on the top.
7. Bake for about 30 minutes or until the cheese is fully melted, and it is bubbling in a few spots.
8. Remove and let stand for 10 minutes or so before serving.

Let's Eat

When serving I would have some bread, like sour dough, on the table and maybe a vegetable. The vegetable is certainly optional as the casserole will be the star of the meal, if you want to serve the casserole by itself, the meal will not be wanting. Enjoy.

Slid3r 15 March 2007