Tuna Noodle Casserole
Comfort food! Reminds me of my Grandma making dinner for us. She was Finnish and didn’t know how to cook. She did it because she had to and it was a chore more than anything. I’m pretty sure if she was still alive i’d be asking her for her recipe and improving hers a little. I blended a few recipes here to make this one. It looks like we used a lot of peppers ! but it was just spicy enough. OH LORDY was it delicious. We stood at the counter picking at the leftovers after we ate our food.
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 cup frozen green peas
2 cans (about 5 ounces each ) tuna in water or oil, drained
4 ounces (about 2 cups) medium egg noodles, cooked and drained (used about half a bag)
2 tablespoons plain dry bread crumbs / used Ritz Crackers
1 tablespoon butter, melted
Chopped Green onions
1 jalapeno /2 thai dragons/ 1 serrano – they were lying around the house. use chili flakes next time?
about 1 cup Cheddar cheese or more/ we used Muenster cheese
Parsley for the topping
S&P in the mixture
Heat the oven to 350°F. Butter an 8-by-8-inch glass baking dish, and bring a large pot of salted water to a boil.
Once the water is boiling, add egg noodles and cook until they are slightly tender and still white in the middle, about 3 minutes. Drain.
Stir the soup, milk, scallions, jalapenos, peas, and cooked noodles in a 1 1/2-quart casserole. add a little cheese and Flake tuna into mixture, and stir gently. Pour into the prepared baking dish.
Combine parsley, butter, cheddar, and cracker crumbs in a mixing bowl, using your hands to mix well until all butter is incorporated. Sprinkle mixture evenly over casserole.
Bake for 20 to 25 minutes or until crackers are golden and casserole is bubbling.