Tuna Casserole
June 25th, 2007 by
Chef Mom
This is a meal we had a lot during my childhood. It’s easy, quick and cheap. Although not as cheap as it used to be since now I have to use 2 cans of Tuna to get the same amount of fish that used to come in one can. We usually have this dish a lot during Lent because we’re not big fish eaters but everyone can deal with tuna fish. To make this a true one-pot meal, cook the peas with the noodles during the last 5 minutes of cooking time. I will be making the peas separately because *some* family members like it better that way and I figure the ones who like them mixed in can do that at the table. I like to serve this dish with pear halves that have a spoonful of cottage cheese in the pit hollow. A garden salad also goes well with this meal.
Tuna Casserole
Linda Sisson
1 pkg Wide Egg Noodles
2 cans Tuna Fish, drained
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1-2 cups frozen Green Peas (optional)
Boil noodles in large pot; drain. If making with green peas, add peas during last 5-8 minutes of cooking time.
Add tuna and soups. Mix well.
Put back on stove and heat thoroughly over low temp.