When I was living at home, my mom would make Tuna Noodle Casserole pretty regularly. If you are following on Instagram or Facebook, you probably saw that I made it last night. I haven’t ever made it and realized I had all the ingredients in my stockpile yesterday so I had to try it. It was delicious just like I remember, and even better, my 5-year old even said it was good! Now that is impressive if you have been a fly on our wall over the past 9 months or so where he didn’t want to eat anything I made. It was so easy, too!
Tuna Noodle Casserole
1 package egg noodles
2 cans Cream of Mushroom Soup
2 cans tuna
1/2 bag frozen peas (optional)
- Pre-heat oven to 350 degrees. Spray 13 x 9 baking dish or casserole dish with non-stick cooking spray.
- Cook noodles to tender and drain.
- Add soup, tuna, and peas to cooked noodles and combine.
- Transfer noodle mixture to 13 x 9 pan or casserole dish and bake for 30 minutes.
You could also substitute a different vegetable if your family doesn’t like peas. Another option is to add crushed crackers or potato chips to the top before baking.