Even though I love to
whine complain about how hot is still here, I can’t help myself from turning the oven to bake yummy things. Most people save casseroles for the fall and winter but not me! I think I made this casserole about 3 times during the summer but can you blame me? It’s so easy to whip together during busy nights and it’s so good! So good.
It wasn’t that long ago since the only way I knew how to make tuna casserole was from out of a box (Tuna Helper anyone? lol!). And then I got married One day Mr. Delish was craving tuna casserole so the hunt began for the perfect recipe. I found THIS ONE on allrecipes.com and after reading its’ great reviews I decided to make it. I made a few changes of course like sauteing the onions in butter, adding milk & using a bigger can of cream of mushroom soup (to make it creamier), added salt & pepper, omitted the sliced mushrooms & potato chips – phew! That’s a lot of changes! But that definitely made it even better! The recipe was a hit with the husband and that’s how I know it’s a keeper
- 1 (12 oz) package egg noodles
- ¼ cup chopped onion
- 2 Tbsp butter
- 2 cups shredded Cheddar cheese
- 1 cup frozen green peas
- 2 (6 oz) cans tuna, drained
- 1 (26 oz) can condensed cream of mushroom soup
- ½ milk
- Salt & pepper to taste
- Preheat oven to 425 degrees F. Spray with cooking spray a 9×13 inch baking dish.
- Bring a large pot of water to a boil. Cook pasta for about 10 to 12 minutes or until al dente; drain and rinse under cold water.
- Saute onions in the 2 tablespoons of butter until soft.
- In a large bowl, mix all ingredients except the noodles. Add the noodles and mix thoroughly.
- Transfer mix to the prepared baking dish and bake for 20 minutes or until the cheese is completely melted.
Recipe adapted from allrecipes.com